Pork knuckle baked in the oven - 12 simple and delicious recipes

Pork knuckle with onion and garlic

You don't even need a special marinade!

You will need:
1 pork knuckle, 250 g of onion, 4 cloves of garlic, spices and herbs.
Preparation:

Wash the shank, make deep cuts on it and stuff it with garlic. Finely chop the onion, mix it with spices, grate the pork and leave in the refrigerator overnight.

Place the shank in a mold and put it in the oven for half an hour at 180-200 degrees. Reduce the temperature to 130 degrees and cook the meat for another 1-1.5 hours, depending on the size.

Pork knuckle terrine

Another amazing shank appetizer for sandwiches or cold cuts.

You will need:
1 pork knuckle, 1 chicken breast, 8 peppercorns, 2 garlic cloves, 3 tbsp.
chopped olives, 1 bunch of herbs, 1 tbsp. gelatin, spices. Preparation:

Boil the shank with spices over low heat for 3-4 hours, and leave to cool directly in the broth. Separate the meat, take it into pieces and mix with olives, chopped herbs and crushed garlic. Add spices to taste and place the meat in the pan in layers, alternating with a layer of boiled chicken. Dissolve gelatin in a glass of broth, pour over meat and cover with film. Leave in the refrigerator overnight.

Pork knuckle in beer and mayonnaise

A very unusual cooking option.

You will need:
1 pork knuckle, 700 ml beer, 4 liters of water, bay leaf, peppercorns, aromatic spices, 3 tbsp.
mayonnaise, garlic, 2 tsp. soy sauce, 2 tbsp. honey Preparation:

Place the shank in a saucepan, add 600 ml of beer and water, and bring to a boil. Add spices as for broth, and cook the shank for 2.5 hours over low heat, periodically adding water.

Mix mayonnaise, honey, soy sauce, crushed garlic and spices for the marinade. Place the shank in the mold and fill it with filling, and then put it in the oven for 15 minutes at maximum temperature. Reduce the temperature to 210, pour the remaining beer over the meat and bake until done.

Ingredients of marinade for pork knuckle overnight

Ingredients:

tomato paste – 3 tbsp.
sugar – 1 tsp.
lemon juice – 2 tbsp.
garlic – 5-6 cloves
vegetable oil – 3 tbsp.
cumin
turmeric
ginger
paprika
salt to taste

How to marinate shanks for baking in the oven:

1. Rinse the knuckle, remove any remaining bristles, dry it and rub generously with salt.

2. Make small cuts and place chopped garlic in them. Leave for an hour.

3. Grind tomato paste with vegetable oil, add spices.

4. Dissolve sugar in 3 tablespoons of boiling water, pour into the marinade, then lemon juice, stir.

5. Lubricate the knuckle with marinade and leave for 10 hours.

Stewed pork knuckle

This shank takes even longer than usual to bake, but the result is worth it.

You will need:
1 pork knuckle, spices.
Preparation:

Rub the shank well with spices on all sides and place it on parchment. Place the meat in the oven for 5-5.5 hours at 125 degrees until it becomes softer.

Take out the knuckle, cover with foil and leave for another half hour on the table. After that, put it back in the oven at 250 degrees for 20 minutes, turning it over every 5 minutes. And at the end, leave it again for a while under foil on the table.

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Long-simmered pork knuckle

The longer the shank is cooked, the more tender and soft the meat becomes.

You will need:
1 pork knuckle, 1 tbsp.
salt, spices and garlic. Preparation:

Rub the meat with salt, sprinkle with garlic, season, wrap in a sleeve and put in the oven at 75 degrees. The shank will slowly simmer for about 8 hours.

Baked pork knuckle in cider

We recommend classic cider without additives or flavorings.

You will need:
1 pork knuckle, 0.5 l cider, 100 ml brandy, 2 carrots, 2 potatoes, 2 leeks, spices.
Preparation:

Pour the shank in a saucepan with water and boil for 40 minutes. Place it in a mold and coarsely chop all the vegetables there. Pour cider and brandy on top, sprinkle with spices, cover with foil and place in the oven at 190 degrees for 1.5 hours. 10 minutes before the end, remove the foil.

Recipe 1: Knuckle in foil in the oven with mustard and honey

Spicy sauces go great with fatty pork. To cook shanks in foil in the oven, it is better to use real mustard. It should be sharp, burning.

• 1 shank per 1.5-2 kg;

• 2 spoons of honey;

• 2 spoons of mustard;

• 6 cloves of garlic;

• 1 spoon of salt;

• 1 spoon of khmeli-suneli.

Instead of khmeli-suneli, you can use seasoning for meat, barbecue, or any universal mixture.

1. The skin of the knuckle needs to be thoroughly cleaned. You can simply scrape it with a knife or use a steel wool. Then rinse the leg well and wipe it.

2. Now you need to make circular cuts in the skin on the knuckle. This is necessary so that when cooking it does not tighten the meat. Three cuts are enough.

3. Peel the garlic cloves, cut them in half and stuff a piece. You can simply insert the pieces into the meat through the previously made cuts.

4. If the honey is thick, then melt it. Add mustard and all other spices to it. Stir.

5. Rub the knuckle with the prepared sauce.

6. Take foil and wrap our workpiece. You need to leave it like that for 2 hours, but it’s better to remove it overnight.

7. Transfer the bundle to a baking sheet and place it in the oven to cook for 100-120 minutes at 180 degrees.

Tender pork knuckle in the oven

The main secret here is vinegar in the marinade, which makes the meat softer and more tender.

You will need:
1 pork knuckle, 3 cloves of garlic, 2 tsp.
apple cider vinegar, spices, 2 tbsp. vegetable oil. Preparation:

Mix oil, vinegar, spices and crushed garlic, and let the marinade sit for about 15 minutes. Rinse the shank, rub it with sauce and leave in the refrigerator for at least 5 hours. Place it in the sleeve, tighten and bake for 40 minutes at 200 degrees. And then about another 2.5 hours - at 150.

Pork knuckle baked in the oven. Step by step recipe

The first cooking method has long been time-tested and is used by most food lovers. I advise you to choose a potato side dish; it goes best with meat.

Always purchase fresh and chilled meat.

Ingredients:

Pork leg - 1 pc.;
Onions - 4 pcs.;
Garlic - 1 head;
Any greens - cilantro, parsley, mint, basil;
Chili pepper - 1 pod;
Dry mustard - 2 tbsp. spoons;
Olive oil - 50 ml;
Black pepper, salt - to taste;
Balsamic vinegar - 50 ml;
Soy sauce - 100 ml;
Honey - 2-3 tbsp. spoons;
Vegetable oil - for greasing the baking sheet;
Onions (4 pcs.), Garlic (2 heads) - for the “pillow”.

Cooking method:

1. First prepare the marinade. To do this, peel the onions and cut them into quarters. Take a clean, durable plastic bag and place the chopped onions in it.

2. In a deep bowl, combine honey, balsamic vinegar, soy sauce, olive oil, salt and pepper. Mix the consistency well.

3. Next add mustard. Cut the chili pepper along with the seeds into rings, and the garlic into large plates. Add pepper and garlic to the marinade and mix everything again.

4. Wash and dry the greens. Tear it with your hands and send it to the marinade. Mix everything thoroughly and pour the prepared marinade into the bag with the onions.

5. Take the pork leg, rinse it under running water and dry it. Then place in a bag in the marinade. Tie the bag tightly, releasing all the air. Now squeeze the contents of the bag well so that the marinade is well distributed throughout the meat.

6. Put the workpiece in the refrigerator overnight (or better yet, even for a day). But a few hours before baking, remove from the cold and leave at room temperature for 2 hours. When the meat is at room temperature, take a baking sheet and grease it with vegetable oil. Place peeled and halved onions and whole unpeeled heads of garlic on a baking sheet.

7. Remove the marinated leg, clean it of marinade and place it on top of the onion-garlic bed.

8. Now place everything in a hot oven and fry the meat for an hour at a temperature of 220-240 degrees. Then reduce the temperature to a minimum of 140-160 degrees and bake for another 2.5-3 hours. Well, then take it out of the oven, cool it a little and taste it.

Baked pork knuckle in soy-mustard marinade

For spices, pay attention to paprika, coriander, rosemary and marjoram.

You will need:
1 pork knuckle, 3 cloves of garlic, 1 tbsp.
soy sauce and wine vinegar, 2 tbsp. vegetable oil, 1 tbsp. spicy and grainy mustard, spices. Preparation:

Make slits in the shank and stuff it with thin slices of garlic. Mix all the ingredients for the marinade and thoroughly rub the meat on all sides.

Leave the shank to marinate in the refrigerator for several hours, or better yet, overnight. Place it in a sleeve, tie it tightly and put it in the oven at 200 degrees for an hour. Reduce the degrees to 180, bake for another hour, and then finish baking for about 30 minutes in a torn bag for the crust.

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How to deliciously cook pork knuckle in onion skins: recipe

This recipe may initially seem somewhat strange, but after trying the shank prepared according to this recipe, you will definitely change your mind. To prepare shanks in onion peels, we need the following products:

Shank – 1 pc. (1-1.5 kg)
Onion peel - 2.5 cups
Garlic – 4 cloves
Soy sauce – 5 tbsp.
Barberry – 15 pcs.
Peppercorns – 10 pcs.
Lavrushka – 1 tsp.
Vegetable oil – 3 tbsp.

Rich color from the husk.
We begin to prepare the shank:

Take a container large enough to fit the knuckle, which should be completely covered with water.
We thoroughly process the shank itself, wash it and dry it
Place the pre-prepared and thoroughly washed husks, pepper, barberries, salt, and the shank itself into a pan and add the required amount of water.
Let the water boil, remove the noise, add the bay leaf and cook over low heat for at least 1.5 hours, if the shank weighs 1.5-2 kg, then you should increase the cooking time by at least half an hour

While our shank is cooking, we will make a mixture with which we will lubricate it after cooking:

Peel and grate the garlic
Add soy sauce and vegetable oil to it, if desired, you can add your favorite spices
After the time has passed, take out the shank, let it drain and cool slightly
Generously rub with our mixture and let stand for at least half an hour.
The knuckle is ready. Bon appetit!

Pork knuckle with potatoes in the oven

There is both a main dish and a side dish!

You will need:
1 pork knuckle, 1 kg of potatoes, 3 tbsp.
ketchup and soy sauce, 2 tbsp. vegetable oil, 1 tbsp. mustard and paprika, spices, garlic. Preparation:

Mix all the ingredients for a fragrant marinade with spices and crushed garlic. Dip the shanks thoroughly in it and refrigerate for at least overnight.

Coarsely chop the potatoes, mix with vegetable oil, spices and garlic. Fold it into a sleeve and place the knuckle on top. Bake in the oven for 1.5-2 hours at 180 degrees.

How to cook pork knuckle - delicious homemade recipes for oven-baked pork knuckles

Content

show

1 Menu:

2 1. Pork knuckle baked in the oven in a sleeve 2.1 Ingredients:

2.2 Preparation:

3 2. Recipe for shanks in beer in Bavarian style on a vegetable bed 3.1 Ingredients:

3.2 Preparation:

4 3. How to properly bake a pork knuckle soaked in dry marinade? 4.1 Ingredients:

4.2 Preparation:

5 4. Pork knuckle baked in foil 5.1 Ingredients:

5.2 Preparation:

6 5. Video recipe: How to cook tender pork knuckle with a crispy crust in the oven? 6.1 Ingredients:

Sometimes you want meat so much that it seems like you could easily eat a whole boar roasted on a spit over a fire in one sitting. But from the carcass of this grunting pet you can prepare a huge number of all kinds of excellent dishes: jellied meat from the legs, kebab from the pulp, a wonderful BBQ from ribs, etc. But the most delicious dish, in my opinion, is pork knuckle!

It’s not for nothing that the Czech Republic is proud of its signature recipes for “boar’s knee”. It is this part of the pig that is first thoroughly soaked in sauerkraut, and then fried to an appetizing crust, reminiscent of the most tender bacon in taste.

Cooking the knee-length portion of a pork butt is not that difficult. There are a huge variety of culinary recipes, so everyone can choose an interesting option for themselves. But the method of baking in the oven is highly appreciated - the meat remains juicy and tender, excess fat is rendered out, and the skin becomes thin and crispy.

Pork knuckle baked in the oven in a sleeve

In order for a fairly large piece of pork leg to be completely baked in the oven, it is worth cooking it in the sleeve. Hot air will circulate inside the heat-resistant bag, which will simmer the meat right down to the bone.

I just want the dish not to be bland. Therefore, it is advisable to first saturate it with spices. You can marinate either in a liquid spicy brine or using the “dry” method. The second option gives the pork much more appetizing notes.

Ingredients:

Pork knuckle – 1 pc. by 2.5 kg.
Garlic clove – 6 pcs.
Bay leaf – 7-8 pcs.
Dried basil – 1 tsp.
Ground black and red peppers, turmeric, suneli hops - ½ tsp each.
Salt, sunflower oil - 1 tbsp. l.

Preparation:

1. First, let’s prepare the marinade so that the spices begin to shine and give all their flavor and aromatic properties to the meat.

In a small container (medium sized gravy boat or deep small plate), finely break the bay leaves and add the rest of the dry ingredients. Mix into a single mass and add relatively finely chopped garlic cloves (4 pcs.).

Pour in sunflower oil and mix well - it will not allow the spices to fall off the carcass and will turn the mixture into a paste that is convenient to apply.

2. Clean the skin on the pork knuckle (lightly scrape off the top layer, but do not remove it!), rinse and dab with paper towels to remove excess moisture. We make deep punctures in the loin part of the leg with a knife and stuff them with garlic for greater aroma: we cut the cloves into bars and stick them as deep as possible into the holes made.

3. Rub the leg with the prepared marinade using massaging movements. So that it penetrates as deeply as possible into the meat, we make half-centimeter cuts along and across the skin. Leave the grated shank to soak in a cold place for 8-24 hours.

The longer the marinating takes place, the richer and softer the dish turns out.

4. Place the shank in a sleeve, seal it on both sides and place it on a baking sheet with high sides. After preheating the oven to 180 degrees, place the dough inside and bake for about 3 hours. We don’t take it out right away, let it cool a little in the switched off stove.

5. Serve the appetizing, soft and very juicy shank whole. Stewed cabbage and a lot of greens are a good side dish.

Bon appetit!

Recipe for shanks in beer in Bavarian style on a vegetable bed

Typically in Europe, beer is served with the knuckle. But they can not only wash down this amazing meat dish. On its basis, in Bavaria they prepare a delicious marinade, which gives the meat a pleasant bready taste, and thanks to the malt, the fibers are tender and “melt” in your mouth! Everything is done very simply!

And in order not to be tricky for a long time later separately with a side dish, you can bake the leg boiled in spices directly on a vegetable “pillow”. The potatoes will be soaked in aromatic meat juice and will amaze your guests and household with their “new” taste.

Ingredients:

Knuckle, onions, carrots - 2 pcs.
Dark beer – 1.5 l.
Potatoes – 10 pcs. (medium size)
Garlic clove, apple – 7 pcs.
Sauerkraut – 300 gr.
Celery – 150 gr.
Soy sauce – 150 ml.
Honey, mustard – 30 g each.
Allspice peas – 10 pcs.
Salt – 3/4 tbsp. l.
Cumin – ¼ tsp.

Baked pork knuckle in foil

This collection already included recipes with a sleeve, but now have another one with foil.

You will need:
1 pork knuckle, 4 cloves of garlic, 2 bay leaves, 2 tbsp.
vegetable oil, spices. Preparation:

Grind the bay leaf, finely chop the garlic and mix all the ingredients for the marinade with oil. Rub the shank with it and leave it in the refrigerator for at least a couple of hours. Wrap it tightly in several layers of foil and bake for 2.5 hours at 180-200 degrees.

Marinade for pork shank in the oven in a sleeve

Ingredients:

pork knuckle - 700 g
honey - 1 tbsp. spoon
garlic - 3 cloves
coriander - 1 teaspoon
paprika - 1 teaspoon
soy sauce - 50 ml
red pepper - to taste
salt

How to prepare marinade for shanks in the sleeve:

1. Rinse the shank well, make sure there is no bristles left on the skin and wipe dry.

2. For the marinade, place honey, coriander, paprika, and red pepper in a container. Pour in soy sauce and mix well.

If the mixture turns out to be thick, you can add a little more soy sauce.

3. Prick the shank deeply with a knife in several places, inserting pieces of chopped garlic into the punctures.

4. Coat the shank with marinade, place in a bowl, cover with cling film and put in the refrigerator for a day.

In this case, after 2-3 hours the shank must be turned over so that it marinates evenly.

5. The next day, transfer the shank to a baking sleeve, lightly salting it. Pour in the remaining marinade and tie the sleeve tightly on both sides.

6. Place the sleeve on a baking sheet with the seam facing up.

7. Bake the shank in the marinade for 2.5 hours at 160 degrees Celsius.

8. At the end of cooking, do not cut the sleeve, otherwise the shank will dry out and the pork skin will be tough.

9. Remove the hot shank from the oven, and then from the sleeve, place it on a dish and immediately pour over the liquid formed during baking.

10. Using a sharp knife, cut the tasty and aromatic flesh from the shank, and then cut it into portions.

Pork knuckle in red wine

To avoid surprises in flavor, choose dry wine.

You will need:
1 pork knuckle, 1 head of garlic, 150 ml wine, 1 tsp.
dry mustard, 5 bay leaves, spices. Preparation:

Sprinkle the shanks generously with garlic. Mix wine with mustard and spices, marinate the meat and cover it with bay leaves on all sides.

Leave the shank in the marinade for about 12 hours, or at least overnight. Place it in a sleeve with the remaining garlic and vegetables to taste, and bake for about 2 hours at 200 degrees.

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Pork knuckle ham

It takes a long time to cook the ham, but it turns out very tasty!

You will need:
1 pork knuckle, 1 tsp.
salt, 5 cloves of garlic, spices. Preparation:

Wash the shank, cut out the bone, separate the meat from the skin, beat and salt. Salt and season the skin and wrap the meat back in it along with the garlic. Roll up and tie with kitchen string. Wrap the ham in film and leave it in the refrigerator for a day. Then boil for 4 hours over low heat so that the water does not boil. Let the ham cool and you are ready to cut.

Pork knuckle with cabbage in the oven

Cabbage in any form is one of the classic side dishes for shanks.

You will need:
1 pork knuckle, 1 head of cabbage, 1 onion, 1 carrot, 5 tbsp.
soy sauce, 2 tbsp. mustard, 1 tbsp. vegetable oil, 100 g tomatoes in their own juice, spices. Preparation:

Finely chop the onion and carrots, lightly fry them and add shredded cabbage. Simmer everything together with most of the tomatoes and a spoon of soy sauce for about 5 minutes.

Mix the remaining tomatoes and sauce with mustard, spices and crushed garlic. Place the cabbage in the form, and on top - the knuckle coated with marinade. Cover with foil and bake for 2 hours at 180 degrees, and then another 10 minutes without foil.

How to bake shank with honey and mustard in the oven

If you have some free time, treat your loved ones to dinner. Bake them a pork leg with a honey mustard crust. The male half will be delighted, and women also really like the dish. You can serve anything as a side dish: light vegetable salads, baked potatoes or stewed cabbage.

Compound:

pork knuckle - up to 1.5 kg;
tbsp mustard;
onion head;
carrots - 1 pc.;
peppercorns - 8 pcs.;
garlic - 10 cloves;
tbsp salt;
3 bay leaves;
tbsp honey;
tbsp soy sauce.

How to cook:

Wash the knuckle, pat dry with napkins and place in a pan. Pour water into it so that it is 5 cm above the meat. Place the pan on the fire and bring to a boil. Then reduce the heat and cover with a lid. Cook for 1-1.5 hours, periodically removing the foam.

When the broth becomes rich, add peeled onions, carrots, bay leaves and peppercorns. Add salt to taste. Do not turn off the heat for another 30-40 minutes, continue cooking.

Take the boiled leg onto a plate and make cuts with a knife. Stuff the meat with garlic and rub with salt. Mix soy sauce with mustard in a bowl, pour in honey heated in a water bath. Coat the leg generously with the marinade and wrap it in foil.

If the honey is candied, put it in the microwave for a few seconds. It will again acquire a liquid consistency.

Bake in the oven for about 1 hour at 180 degrees. 10 minutes before turning off the heat, remove the foil from above and wait until the meat is covered with a golden crust. Inside it is tender and juicy. You can try it right away or wait a bit until it cools down.

Baked pork knuckle with vegetables

Don't be afraid that the vegetables will become completely soft while the meat is cooking!

You will need:
1 pork knuckle, 2 red onions, 2 carrots, 2 stalks of celery, 1 pepper, 1 zucchini, 1 head of garlic, spices, bay leaf.
Preparation:

Make deep cuts on the shank, rub it with spices and bake in a mold for an hour at 220 degrees. Reduce the temperature to 170, cover the meat with foil, and leave for another 3 hours.

In another form, coarsely chop the vegetables, season, place bay leaves on top and pour in the fat from the knuckle. Place the meat on top and return to the oven for an hour.

Knuckle in foil in the oven - useful tips and tricks

• Juniper berries added to the pan when cooking the shanks will add a slight gamey flavor to the meat. Marjoram has the same property. You can add a little to the foil, but not to the leg itself.

• If you need to coat the knuckle with hot sauce, but you don’t want to get your hands dirty, you can use a silicone brush. It applies the mass in an even layer and easily penetrates all difficult places.

• If you want to get a crispy and golden-brown skin, remove the foil at the end of cooking, grease the leg with butter and fry at high temperature (from 210 degrees). Instead of butter, you can also use the juice drained from the leg itself.

• The shank will be especially aromatic if it is marinated in dark beer for a day. By the way, you can also bake pork in it. Based on beer, many traditional Bavarian recipes have been created for preparing not only the shank, but also other parts of the pork carcass.