Marinade pork knuckle baked in the oven. How to cook a tasty and juicy pork knuckle baked in the oven in a sleeve or foil? Knuckle with potatoes in the oven

The knuckle is the part of the pork butt, drumstick or forearm. To prepare it, the back part is used as a second hot dish; it is the most meaty.

In the distant past, the leg of a shot wild boar was baked over a fire; a little later, gourmets began adding seasonings to the recipe, and in our time, cooks are experimenting with marinade and garnish. Now there are many recipes for preparing this dish. You will need quite a lot of time to make this masterpiece, but this also has its advantages, because while it is baking, you can prepare other holiday treats, for example.

Ingredients:

Pork knuckle -1.5 kg.
Any spices to your taste - 10 g.
Salt - to taste
Garlic - 8 cloves
Vegetable oil - 1 tbsp. spoon

Cooking method:

1. Peel the garlic and cut it in half. Clean the shank, rinse it under running water, then make deep cuts throughout the meat and stuff the garlic into it. This is what our meat looks like from the inside.

2. Pour vegetable oil onto our main ingredient, grease it on both sides and begin to sprinkle with spices and salt, generously (take spices to your taste, you can use regular ones for pork, or for barbecue).

Advice: It is best to marinate the meat that we will bake in the oven for at least 4 hours (and at best for a day), the marinade makes the meat softer and gives a special taste to the dish.

3. Now put the meat in the sleeve, close it and transfer it to a baking sheet. Preheat the oven to 200 degrees and bake for two hours.

4. After two hours, open the bag and cook for another 15-20 minutes, so that the crust is browned.

The finished dish can be served with vegetables, and you and your loved ones will definitely like it. Bon appetit.

Recipe for pork knuckle baked in the oven in foil

Ingredients:

Pork knuckle - 1 pc.
Garlic - 8 cloves
Khmeli-suneli - 0.5 teaspoon
Salt - 1 teaspoon
Ground black pepper - 0.5 teaspoon
Tomato sauce - 1.5 tbsp. spoons
Honey - 1 tbsp. spoon
Soy sauce - 1 tbsp. spoon
Seasonings for pork - to taste
Salt - 0.5 teaspoon
Bay leaf - 2 pcs.
Peppercorns - to taste
Onion - 1 head

Cooking method:

1. We take the front part of the shank, as it is very meaty with the most tender meat. We wash it under running water and clean it well.

2. Peel the garlic, pass it through a garlic press, add 1 teaspoon of salt, 0.5 teaspoon of ground black pepper and 0.5 teaspoon of suneli hops, mix everything thoroughly, apply a little pressure to so that the garlic releases its juice.

3. We make cuts along the entire shank and stuff it with our resulting mass. This way the meat will be saturated with spices and will be very aromatic.

4. Now we take a large saucepan, put our meat in it, add 1 teaspoon of salt there so that the broth is clear, wait until the water boils, skim off the foam.

Advice: the resulting broth should not be poured out; it makes a very tasty first course, borscht, solyanka and more.

5. Add bay leaf, peppercorns, peeled onion. Cover with a lid and leave to simmer for two hours.

For flavor, you can add a couple of cloves and a small piece of carrot.

6. At this time, prepare the marinade, pour soy sauce into a bowl, add honey, pork seasoning, salt, pepper, tomato paste, you can use any ketchup. Now carefully lubricate it on all sides. Pour the broth in which we cooked the shank into the baking dish, this is necessary so that it does not burn.

7. Cover with foil and place in a preheated oven at 200 degrees for an hour, 10 minutes before cooking, remove the foil. Let the meat simmer.

7. Then remove from the oven and serve hot, bon appetit.

Delicious pork knuckle baked with potatoes

Ingredients:

Potatoes - 10 pcs.
Pork knuckle - 1 pc.
Garlic - 1 head
Vegetable oil - for greasing the pan
Seasoning for meat - to taste
Salt - to taste
Seasoning for potatoes - to taste

Cooking method:

1. Rinse the main ingredient under running water. We make deep cuts in it. And we fill it with garlic, peeled in advance, from different sides.

2. Peel the potatoes and cut into circles. Pour oil onto a baking sheet and place the potatoes in it, add a little salt, sprinkle on top with any seasonings, for meat, for grilling, for potatoes, and move carefully.

3. Take vegetable oil, pour it onto the shank, sprinkle salt on both sides, add meat seasoning, and rub it well.

4. Then we make deep cuts, pour oil into them and cover them with seasonings. This way the meat will also be marinated inside.

5. Preheat the oven to 280 degrees and put our meat and potatoes in it.

6. At this time, pour boiled water into a mug and add 2 teaspoons of honey. When the shank is already browned, brush the meat with the resulting honey water to get a golden crust.

7. After an hour, our potatoes are ready, remove them from the baking sheet, grease the shank with honey water again and leave for another 40-60 minutes.

8. 10 minutes before they are ready, place the potatoes on a baking sheet and put them in the oven. When the dish is ready in the oven, serve it immediately, enjoy your meal.

Tip: if you want to cook meat and potatoes at the same time, then first you need to bake only the shank for about an hour, and after this time, place the potatoes on a baking sheet.

Recipe for pork knuckle baked in the oven with beer and mustard

Ingredients:

Pork knuckle - 2 pcs.
Beer - 1.5 l.
Garlic – 4 – 5 cloves
Onions - 1 pc.
Carrots - 2 pcs.
Bay leaf - 2 pcs.
Hot pepper - to taste
Peppercorns - 20 pcs.
Cloves - 8 pcs.
Salt - to taste
Any spices - to taste
Honey - 1 tbsp. spoon
Mustard - 1 tbsp. spoon
Soy sauce - 3 tbsp. spoons

Cooking method:

1. Using a sharp knife, pierce the skin of the pork leg in several places. Peel the garlic and cut it into several pieces and insert the garlic into the meat.

Tip: When choosing meat, pay attention to its appearance, the color of the skin, it should be without any stains.

2. Place the stuffed knuckle in a large pan, fill it with beer, preferably to cover it completely. Place in the refrigerator for 5-6 hours.

3. After time, peel the carrots and onions, wash them and add them whole to the pan (you don’t have to peel the onions, just cut them in half) and add spices according to your preference, add a couple of bay leaves, black peppercorns, dried red hot pepper, a couple of cloves and salt to taste.

4. Place the pan on medium heat and cook for about two hours. At this time, prepare the sauce. To do this we need to mix 1 tbsp. a spoonful of mustard. 1 tbsp. a spoonful of honey and 3 tbsp. spoons of soy sauce, put it on the fire and heat until all the products are combined.

6. Two hours have passed, the meat is cooked, remove it to a baking dish. We grease the main ingredient with half the sauce, and use the remaining half during the frying process.

7. Place the shank in a preheated oven at 180 degrees. And the time will depend on the power of your oven, approximately 40 minutes - 1 hour. We take out the delicious, aromatic meat, serve it to the table, bon appetit.

Video on how to bake a whole shank so that it is juicy

This dish is so tasty that it can be the main thing on the holiday table.

Enjoy your meal!

Baked shank is a dish with amazing taste.

Pork is most often used for it, as it is best suited for baking.

Behind the crispy skin lies the most tender meat, soaked in fat and the aromas of fragrant spices.

The process of preparing the shank is quite long, but it is not complicated and even the youngest housewife can handle it. To prevent the meat from drying out, it is better to cook it in foil.

Shank in foil in the oven - general principles of cooking

To make the shank juicy, you need to marinate it before cooking. To do this, use: ready-made sauces, mayonnaise, mustard, garlic, spices, honey or sour cream. Sometimes the product is placed in brine or beer. For a good effect, marinating is carried out for 10-24 hours. But if the pig is young or there is no time, you can limit it to 1-2 hours. The leg is then wrapped in foil and baked for at least 2 hours.

Cooking pork knuckle in the oven can consist of two stages: pre-cooking and subsequent baking. In this case, you don’t have to marinate the leg in advance and add spices to the pan: bay leaf, peppercorns, you can also add onions, carrots, roots.

Pre-cooking does not cook the meat; it must remain firm. To keep the piece in shape, you can wrap the leg with thread or tie it with twine. Then the leg is removed, the threads are removed, dried, coated with spices and sauces, packed in foil and baked for 30-50 minutes.

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 tablespoons 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 dry 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.

Recipe 2: Knuckle in foil in the oven with potatoes

A special feature of cooking shanks in the oven in foil according to this recipe is the addition of potatoes. If the leg cooks long enough, the potatoes can be baked whole. You don’t even need to remove the skin from young tubers, just rinse them well.

200 grams of onion;

1 kg of potatoes;

1 bay leaf;

2-4 tablespoons of oil;

6 peppercorns;

Seasonings for pork or barbecue.

1. Prepare the knuckle. How to do this correctly is described in detail in the previous recipe.

2. Mix seasonings with salt, add vegetable oil. It is necessary so that the spices do not fall off the piece.

3. Rub the pork on all sides with the prepared mixture. Cover with cling film and let marinate for 2-3 hours.

4. Peel the onion and cut into thick 5 mm rings.

5. Wash and peel the potatoes. Large tubers can be cut into 2 parts.

6. Place the piece in foil, place potato tubers in a circle, stick in onion rings and sprinkle everything on top with spices and salt. Don't forget to add peppercorns and bay leaves.

7. Pack the package and bake for 2-2.5 hours at 170 degrees.

Recipe 3: Knuckle in foil in the oven with mayonnaise

One of the easiest ways to cook pork knuckle in foil in the oven. A minimum set of spices and additional ingredients.

100 grams of mayonnaise;

1 spoon of salt;

0.5 tsp. black pepper;

1 head of garlic.

1. Chop the garlic, add salt and pepper. Add mayonnaise and mix.

2. Prepare the shank: wash, clean, cut. The best way to do this is described in detail in the first recipe.

3. Rub the piece with mayonnaise, put it in a bag, tie it and put it in a cool place for 12 hours.

4. After a while, take the pork out of the refrigerator and remove the bag. Rub the spices over the surface with your hands again.

5. Unfold the foil, lay out a piece, and pack it.

6. Place in the oven. Cook the shank for about two hours at 170 degrees. Then turn off the oven, let the meat lie for another half hour, without unrolling the foil.

Recipe 4: Knuckle in foil in the oven with sauerkraut

Traditional Russian dish. It used to be cooked in an oven, but today everything is much simpler, thanks to foil. The shank turns out juicy, aromatic, and goes well with sauerkraut. And don’t try to replace it with a fresh vegetable, it won’t be the same at all. The dish is prepared in two stages with pre-cooking.

700 grams of sauerkraut;

7 cloves of garlic;

1 spoon of salt;

5 peppercorns;

2 bay leaves;

¼ spoon of black pepper;

50 grams of butter;

3 spoons of sour cream;

½ spoon of mustard;

2 onions.

1. Wash the leg and wipe the skin dry.

2. Peel the garlic cloves, moisten and dip in salt. We make cuts in the skin and meat, stick in the prepared slices. We don’t use all the salt; we leave half to lubricate the piece.

3. Now you need to wrap the shank with threads so that the skin does not come off during cooking.

4. Place the preparation in a saucepan, add one peeled onion, bay leaves, add the remaining salt, add water and cook for 1.5 hours. If desired, you can add peppercorns and cloves to the broth.

5. Finely chop the remaining onion and fry in a frying pan until transparent.

6. Add cabbage and fry with onions for about 10 minutes.

7. Take out the finished shank, cool it, remove the threads, rub it with black pepper and sour cream.

8. Place cabbage on a piece of foil. Top the prepared piece, seal it and put it in the oven for 40 minutes.

9. If you need to fry the pork leg until golden brown, then 15 minutes before the end of cooking, remove the foil and bring it to the desired color.

Recipe 5: Stuffed shank in foil in the oven

Another recipe for pork knuckle with sauerkraut. It stuffs the pork leg, so choose a piece with intact skin.

150 grams of cabbage;

1 bay leaf;

1 onion;

A little oil;

Salt pepper;

2 spoons of mayonnaise.

1. Cut the onion and fry in a frying pan. As soon as the pieces become transparent, add the cabbage. Fry together for 10 minutes.

2. Boil the eggs. Chop and mix with cabbage.

3. We wash the knuckle, clean the skin and carefully separate it from the pulp. But we don’t delete it, it should remain in place.

4. Fill the resulting hole with cabbage filling.

5. Wrap the piece with thread several times so that the skin does not move out.

6. Mix mayonnaise with salt and pepper.

7. Lubricate the entire shank, right with the thread, and pack it in a piece of foil.

8. Bake for 2.5 hours. First we set it to 180 degrees, after an hour we lower the temperature to 160.

Recipe 6: Knuckle in foil in the oven with tkemali sauce

A very aromatic and tasty recipe for cooking pork knuckle in foil in the oven. If you don’t have tkemali, you can try replacing the sauce with a mixture of ketchup with plum or applesauce, it will also work out well.

4 spoons of tkemali;

5 cloves of garlic;

1 spoon of mustard;

0.5 tablespoons of salt;

2 tablespoons of oil.

1. The washed and dried leg should be beautifully cut. To do this, take a sharp knife and make a mesh on the skin, about 4 millimeters deep. Due to the structure of the leg, the depth in some places will be only the thickness of the skin.

2. Peel the garlic. We cut the cloves into 4 pieces lengthwise so that the pieces are sharp. We stuff the pulp.

3. Rub the knuckle with salt, carefully working out the cuts.

4. Mix tkemali with mustard, add oil.

5. Rub the piece with the prepared mixture, transfer it to an airtight container or bag, pour over the remaining sauce and set aside to marinate for 12 hours.

6. We take out our preparation, rub the tkemali sauce well over the surface again, and pack the leg in foil.

7. Cook for 2 hours at 160°C. Then we take it out, remove the top part of the foil, increase the temperature to 190-200 °C and fry until golden brown.

Recipe 7: Knuckle roll in foil in the oven with apples

A recipe for an amazing knuckle roll that will decorate any holiday table. It can be eaten hot, but slices from a chilled dish look especially beautiful. You can use any apples, but green ones are better.

2 onions;

2 bay leaves;

5 peppercorns;

70 grams of cheese;

1 spoon of salt;

2 cloves of garlic;

2 spoons of ketchup;

1. Wash the knuckle, make a side cut and carefully remove the meat from the bone. Where necessary, cut with a knife. We try not to damage the canvas.

2. Salt and pepper the resulting piece.

3. Peel the apples and cut into cubes. We also chop the onion. Pass the garlic cloves through a press.

4. Three cheeses and add to the filling. It will be a binding product.

5. Place the filling on the piece, roll it up, wrap it with thread several times so that it takes the even shape of a log and does not unwind during baking.

6. Grease the top and sides of the roll with ketchup, and pack it in foil.

7. Place in the oven for an hour. Fry at 170 degrees. We take it out, cool it without unrolling the foil, and put it in the refrigerator to harden.

8. Remove from foil, cut into 1.5 cm cross-sections and serve!

Juniper berries added to the pan when cooking the shanks will give the meat a slight aroma of game. 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. Many traditional Bavarian recipes for preparing not only shanks, but also other parts of pork carcass have been created on the basis of beer.

Juicy, tender, with a golden-brown baked crust, the shank fits perfectly into our winter menu. After all, it is during the cold winter times that our body necessarily requires hot, fatty food, which pleases us with its satiety and warms us with the real warmth of home cooking. At first glance, there is absolutely nothing complicated in preparing pork knuckle, but the trouble is, in the hands of inexperienced housewives, this tasty part of the pork carcass can easily turn into a tough, dry, inedible dish. A few recipes for you, friends! Prepare it so that it will delight you and your loved ones with its tenderness, juiciness and such an appetizing aroma.

Pork knuckle "Classic"

Ingredients:

Pork knuckle - 1 kilogram, garlic - 5 cloves
Mustard - 3 tablespoons, thyme - 1 teaspoon
Vegetable oil - 2 tablespoons, salt - 2 teaspoons

Preparation:

Wash the pork knuckle and dry with a towel.
Peel the garlic and cut each clove into 4 pieces.
Make slits in the pork knuckle and place a piece of garlic in each cut.
Mix vegetable oil, mustard and spices, salt and oil.
Rub the mixture onto the shanks, cover and place in the refrigerator for 5 hours.
Wrap the pork knuckle in foil and place on a baking sheet.
Preheat the oven to 180 degrees.
Place the pan with the pork knuckle on the middle rack of the oven.
Bake the pork knuckle for 1.5 hours.

Pork knuckle in beer

Ingredients:

Fresh light beer - 1 liter, honey - 2 tablespoons
Oregano - half a teaspoon, cumin - 1 teaspoon
Coriander - 1 teaspoon, mustard - 1 tablespoon
Garlic - 5 cloves, peppercorns - 1 teaspoon
Salt - 2 teaspoons

Preparation:

Mix 1 liter of beer with oregano, cumin, coriander in a bowl.
Place the pork knuckle into this mixture and cover with oppression.
Marinate the shanks for 12 hours in the refrigerator.
After marinating, place the pan with the shank in the marinade over low heat.
Cook the pork knuckle for 3 hours over low heat, adding water if necessary so that the knuckle is always slightly covered with liquid.
Peel the garlic and cut into 3-4 petals.
Make 15 cuts in the shank with a knife, insert garlic into the cuts.
Brush the knuckle with mustard and honey.
Preheat the oven to 150 degrees.
Place the shank in a baking dish and pour over the marinade.
Bake the shank for 1.5 hours.

Using the same recipe, bake in a slow cooker.

Place the pork knuckle in a multicooker container and pour in the marinade broth.
Set the multicooker to the "Baking" mode.
Close the multicooker with a lid and bake for 1.5 hours.

Knuckle baked with potatoes

Ingredients:

Pork knuckle, 2 pcs., onion, 1 pc., garlic, 2-3 cloves
salt, bay leaf, 5 pcs., peppercorns, 10-15 pcs.
potatoes, 8-10 pcs., garlic, 5 cloves, rosemary
salt, pepper, melted butter

Preparation:

Pork knuckle turns out very tasty if you stew it with potatoes and garlic. First of all, cook the shanks with spices. Take one whole onion, a couple of cloves of garlic, a few bay leaves and peppercorns. Wash the shanks, add water and place on high heat until they boil. When the shanks boil, remove the foam, add onion, garlic, bay leaf and black peppercorns.

After this, remove the boiled shanks with a slotted spoon, strain the broth and leave for later, for preparing any first course of your choice.
We clean and wash the potatoes and garlic. Cut the potatoes in half, cut the garlic into flat slices. Rub each shank with salt and pepper, and do the same with the potato halves. Add melted butter to the bottom of the baking dish, sprinkle the potatoes and shanks with rosemary, add garlic.

Place in a preheated oven for 1 hour 15-30 minutes at a temperature of 200-220 degrees.
After an hour, turn the shanks over to the opposite side and increase the gas a little so that the reverse side also gets a golden crust. We transfer the prepared pork knuckles and potatoes to a dish, garnish with sprigs of herbs (dill, parsley).

The inside of the pork turned out juicy because we pre-boiled it. Thanks to the spices used at each of the two stages of preparing the shanks, the taste of the meat turned out to be original. By tasting a piece of pork knuckle meat, you will gradually discover all the notes of this wonderful dish.

Pork knuckle baked in the oven in foil

First, we suggest mastering a simple variation - knuckle baked in the oven in foil. Thanks to the use of foil and marinating, the meat on the knuckle cooks faster. There are no special rules for choosing shank for this dish. The main thing is that the meat is fresh and preferably belongs to a young animal.

Ingredients:

Pork knuckle - 1-1.5 kg, juniper berries - 1 tsp.
cumin - 1 tsp, black pepper - 1/2 tsp, salt - 1 tsp.
garlic - 2 cloves, dark beer - 250 ml.
vegetables for installation (potatoes, carrots, onions)

Preparation:

Wash the pork knuckle thoroughly and dry it with a towel.
Mix juniper berries, salt, cumin and black pepper. Grind the spices in a mortar and rub the shank with the resulting aromatic mixture. Place the pork knuckle in the refrigerator overnight.

First thing in the morning, prepare your vegetables. They will become a pillow for our knuckle. Wash and peel the potatoes, onions and carrots. Cut the potatoes in half, the carrots into cubes, and the onion into rings. Place the vegetables on the bottom of a deep baking sheet, place the shank on top and pour dark beer over everything.

Cover the pan or baking sheet with foil and place the shank in the oven preheated to 180 degrees. Make holes in the foil to allow air to escape. Baking time is approximately 1-1.5 hours.

Attention! Do not remove the foil while baking. High temperatures combined with hot fat and carelessness can cause burns. The process of cooking pork knuckle in foil does not require visual inspection. After an hour and a half, remove the pork knuckle from the oven and remove the foil. Using a fork, pierce the pork skin - it should be soft. Using a sharp knife, make shallow cuts across the entire surface of the shank.

Pour the rendered fat and beer sauce generously over the pork knuckle. Send the shank back into the oven, but this time without foil and at an increased temperature of 250 degrees. Time from 20 minutes to half an hour. The shank will be ready when the pork skin cracks along the cuts and acquires a rich caramel shade.

Pork knuckle in sleeve

Ingredients:

Pork knuckle – 1 pc., garlic – 8 cloves, mayonnaise – 2 tbsp.
Ground red pepper - to taste
Mixture of Italian herbs - 1 tbsp, salt - to taste

Preparation:

Scrape the skin of the pork knuckle well with a knife and wash. Using a sharp knife, make equal deep cuts across the entire surface of the skin. Peel the garlic and cut into pieces.
Stuff the knuckle with it.

For the marinade, use mayonnaise and a mixture of Italian herbs: coriander, rosemary, thyme and ground red chili pepper. Ground chili pepper can be replaced with fresh one. In this case, cut it into rings and stuff the knuckle. Rub the shank with a mixture of mayonnaise, herbs and pepper. Place in a sleeve or foil. Make punctures in it.

Place on a baking sheet and bake for 1 hour in a preheated oven at 180-200 degrees. Remove the shank, cut the sleeve or remove the top from the foil and continue baking in the oven for 15 minutes on both sides.
Serve the finished baked shank with herbs, lemon and chili pepper.

Well, for dessert... Pork knuckle baked in the oven
from Yulia Vysotskaya

This recipe was presented in one of the episodes of her culinary program by Yulia Vysotskaya. It is quite easy to prepare and incredibly tasty. But, most importantly, the pork knuckle baked in the oven from Vysotskaya turns out to be very tender, soft and juicy. You can achieve this result without beer by pre-cooking it and using the right spices to properly rub the shank with.

Ingredients:

Pork knuckle - 1 kg, mustard - 1 tbsp. l., garlic - 3 cloves
bay leaf - 3 pcs., dried parsley - 1 tsp.
tomato paste - 1 tbsp. l., ground white pepper - 1 tsp.
black peppercorns - 5 pcs., dried basil - 1 tsp.
dried oregano - 1 tsp, Italian herbs - 1 tsp.
olive oil - 1 tbsp. l., salt,
potatoes - 1 kg.

Preparation:

Wash the pork knuckle thoroughly. In this recipe there is no need to dry and marinate the meat - we will cook the shank right away. Place the shank in a deep pan of water so that the liquid completely covers the pork. Add bay leaf, salt and peppercorns to the water. Bring to a boil, and then reduce the heat and continue cooking the shank for another 1-1.5 hours.

Grind the garlic and add spices to it: black and white pepper, oregano, basil. Stir and add mustard and tomato paste. Mix everything thoroughly again.

Cool the boiled shank, make several longitudinal cuts and thoroughly rub it with the prepared aromatic spice mixture. Place the pork knuckle in a baking sleeve and place in the oven for an hour. Temperature 200 degrees.

Serve pork knuckle baked in the oven on a bed of potatoes with Italian herbs. To prepare the side dish, peel the potatoes, cut the tubers into slices and add olive oil and Italian herbs, and salt. Mix thoroughly and bake in the oven for about forty minutes at 180 degrees.

Nuances... How long to bake a pork knuckle.

Bake the shank without pre-marinating in the oven for 2 hours at 180 degrees.
- Bake the marinated shank for 1 hour at 180 degrees.
- Bake the boiled pork knuckle for 1.5 hours at a temperature of 150 degrees.
- Bake the pork knuckle in an air fryer for 1 hour, half an hour on both sides, at a temperature of 220 degrees.

* * *
Pork knuckle baked in the oven is the signature dish of Oktoberfest, the real pride of Bavaria and a delicious snack for beer. Germans, Austrians and Czechs have long been competing for the right to call baked knuckle their national treasure. Each of them has their own signature recipe for preparing pork knuckle. But all recipes boil down to approximately the same list of ingredients and similar culinary manipulations. And the essence of the dish is the same: delicious pork meat, fried in the oven with spices and beer. So let's leave the culinary debate to those who need it, and let's learn how to cook a juicy oven-baked pork knuckle.

Almost everyone can bake deliciously in foil. The main thing is to use only fresh and high-quality meat, as well as choose the right spices.

Knuckle in the oven in foil: recipe with photo of the finished dish

Quite often housewives wonder what to cook for the holiday table. At the same time, many people mistakenly believe that baking a pork knuckle in the oven in foil is very difficult, since it requires a lot of time. But that's not true. After all, pork is a soft and tender meat that will only take you 90 minutes to cook. Although it should be noted that in order to obtain a more aromatic and satisfying dish, such a product must be processed and marinated in advance. We will tell you how to do this correctly right now.

What ingredients do you need to stock up on to make a very tasty and aromatic pork knuckle baked in the oven in foil? We provide you with a recipe with a photo of this dish in our review, and to prepare it you must have the following components:

Preparing the meat product

Before baking the pork knuckle in the oven in foil, the cooled meat product should be thoroughly processed. It is washed thoroughly in cool water, cutting off all unnecessary films and veins. The pork knuckle is then dried with paper towels and set aside.

Preparing the marinade

Pork knuckle baked in the oven in foil will turn out aromatic and tasty only if it is properly marinated. To do this, use only spices and seasonings suitable for meat, as well as other ingredients.

So, to prepare the marinade, take a small bowl and pour olive oil into it. After this, garlic cloves are grated into the same bowl, suneli hops and ground pepper are added. At the end, mix all the ingredients thoroughly with a small spoon.

The process of marinating meat

Before you bake the pork knuckle in the oven in foil, it should be properly marinated. The processed and dried piece is thoroughly rubbed with the previously prepared garlic mixture, and then placed in a deep saucepan, covered with a lid and left aside for several hours. During this time, the pork should be soaked in the marinade and become more flavorful and tender.

Formation of lunch and its heat treatment

How to prepare pork knuckle baked in the oven in foil? To do this, place the marinated piece of meat on a wide sheet of cooking foil and then wrap it well. After this, the resulting bundle is placed on a baking sheet or any other heat-resistant form.

After placing the sheet in the oven, immediately set the temperature to 200 degrees. In this state, the pork knuckle should be cooked for at least one and a half hours. During this time, the meat product should be well baked and become as tender and soft as possible.

How to serve for a holiday dinner?

Now you know how to bake a pork knuckle in the oven (without cooking) in foil. After the meat dish is completely cooked, it is carefully removed and placed on a large plate. Having opened the cooking foil, carefully remove the shank from it, using a large fork. Then the pork is cut into portions and presented to guests along with any side dish (for example, stewed vegetables, mashed potatoes, pasta, etc.).

Boiled pork knuckle baked in the oven in foil: recipe

To obtain a softer and crispier meat dish, some housewives pre-boil the pork knuckle in water. This allows you to shorten the process of baking the product in the oven, as well as make dinner juicy and incredibly tasty.

So how to deliciously bake a pork knuckle in the oven in foil? For this we need:

chilled pork knuckle - about 1 kg (a little more is possible);
ground black pepper - use according to your taste;
table salt is not too coarse - use according to your taste;
khmeli-suneli - use according to the instructions on the package;
full-fat mayonnaise - 3 large spoons;
peeled onions and large carrots - 1 piece each;
garlic cloves - approximately 2-4 pcs.

Process the main ingredient and cook it on the stove

Before cooking the pork knuckle, it is carefully processed. The product is thoroughly washed in cool water, removing all unnecessary veins and films. Then the meat is placed in a deep pan, filled with water and placed on high heat. After the broth boils, add table salt, peeled onions and peeled carrots. In this form, the meat product is cooked for 45 minutes. During this time, it should become soft and acquire a pleasant golden hue.

Marinate the meat and bake it in the oven

After the pork knuckle is boiled, it is carefully removed from the broth and placed on a large plate. While the product is cooling, begin preparing the marinade. To do this, mix high-fat mayonnaise, grated garlic cloves, a little table salt, suneli hops and black pepper. Mix the ingredients thoroughly with a spoon, and then brush them all over the cooled meat. After this, it is placed on a large sheet of culinary foil and carefully closed. In this form, the shank is placed in the oven. It is baked at a temperature of 220 degrees for 40 minutes. Moreover, 20 minutes before turning off the oven, open the foil as much as possible so that the pork is thoroughly browned on all sides.

Serving a festive meat dish to the dinner table

Once the boiled pork knuckle is well baked and lightly browned, it is carefully removed from the oven and placed on a large plate. Having removed the culinary foil, the meat product is divided into portioned pieces, and then laid out on plates along with fresh vegetables, herbs or some hearty side dish.

Let's sum it up

As you can see, there is nothing complicated about cooking pork knuckle in foil. If you want a softer and juicier lunch, we suggest using the second recipe.

By the way, you can prepare the marinade in other ways. You can add soy sauce, honey, various spices, and red wine to it, and even in any case, you will definitely get the most delicious and aromatic meat dish, which none of your guests will be able to refuse.

Pork knuckle is a traditional dish for European cuisine: it is popular in the Czech Republic, where it is served with dark beer, it is prepared in Germany, where pork is replaced by boar, and of course it cannot be ignored in Russia. The dish is prepared very quickly, requires a minimum of ingredients and can be combined with almost any side dish, which allows you to make it the center of a festive or everyday table.

Pork knuckle baked in the oven: recipe from Yulia Vysotskaya

The most classic recipe for pork knuckle in the oven, where there is nothing superfluous, and which everyone can modify to their taste, is a recipe from Yulia Vysotskaya. In addition, if you follow this scheme, the dish is prepared unusually quickly, and can be an ideal choice when you need to put it on the table in a short time. Your direct participation is estimated at 25-30 minutes, and the total cooking time will be 2 hours.

Compound:

Pork knuckle - 1 pc.
Olive oil - 35 ml
Ground pepper - ½ tsp.
Salt - a pinch
Bay leaf - 8 pcs.
Garlic cloves - 3 pcs.
New potatoes - 6-8 pcs.
Cherry tomatoes for decoration - 3-4 pcs.

Preparation:

At the starting stage, a mixture for rubbing meat is prepared: bay leaves and salt are ground in a wooden or ceramic mortar, garlic cloves passed through a press or crushed are squeezed into it, and olive oil is poured on top. All components need to be set aside for 5-10 minutes so that they give each other their taste and smell.
The pork knuckle should be kept in cold water for 15-20 minutes, then transferred to a paper towel, shallow cuts made crosswise on it, and filled with the infused spicy dressing. Then, from these cuts, the dressing must be stretched over the entire shank, carefully rubbing the seasonings into the meat. Sprinkle it with ground black pepper on top.
In an oven preheated to 220 degrees (with convection) or up to 250 degrees (without convection), place a grill on the middle level, where the pork knuckle is laid out. You need to place a baking sheet under the grate - the fat that melts from the skin will drain into it. In 10 minutes. the temperature must be lowered to 140 degrees (with convection) or to 160 degrees (without convection), and continue to bake the meat for another 1 hour.
While the shank is baking, water is brought to a boil in a deep saucepan, which should be salted, and washed but not peeled potatoes are placed in it. Boil at slightly above average power, with the lid off, until half cooked: this takes about 20-25 minutes, after which the potatoes are cut into quarters and the skins are removed.
The prepared potatoes are laid out on a baking sheet that has collected the fat from the shanks. If you want a less heavy dish, you can change the baking sheet to a clean one, add a little water into it, and then place the potatoes there. Together, the potatoes and shanks will bake for another 25-30 minutes. at the same temperature.

It is recommended to serve the pork knuckle according to Yulia Vysotskaya’s recipe on a common platter, with cherry tomatoes cut into halves and herbs. If you wish, you can divide the potatoes not into quarters, but into thick (0.8-1 cm) medallion plates and season them with your favorite seasonings.

Pork knuckle baked in the oven without cooking: recipe with photo

It is not necessary to cook the pork knuckle whole and serve it on a common platter: large portioned pieces look no worse, and they can be decorated much more interesting. All that remains is to come up with a worthy side dish for the resulting dish.

Compound:

Pork knuckle - 2 pcs.
Carrots - 2-3 pcs.
Garlic - 2 pcs.
Onions - 2 pcs.
Salt - a pinch
Ground red pepper - 1 tsp.
Mustard - 2 tbsp.

Preparation:

The meat is soaked in cold water, especially if it was frozen: the shank should be soft and amenable to being divided into portions. Using a wide, sharp knife, you need to cut it into 1.5-2 cm slices to make a kind of “medallions”, after which they are laid out on a plastic grid to drain off the water.

Garlic is cut into small and thin circles, onion into half rings. The carrots are washed, peeled and rubbed through a grater to make a paste. You need to mix chopped garlic and mustard into it.

The meat is rubbed with salt and pepper, each piece closer to the bone is filled with the mixture obtained earlier from carrots, garlic and mustard. Parts of the pork knuckle are laid out in a glass form, onion half rings are distributed between them and over them. Bake the pork knuckle at a temperature of 150 degrees (with convection) or 170 degrees (without convection) for 1 hour 20 minutes, after which it must be transferred to a wire rack and increase the oven temperature to 190 degrees (with convection). Or you can set the grill mode. Bringing the pork knuckle to readiness will occur within 15-20 minutes.

The number of garlic cloves can be varied at your discretion, just as the mustard can be replaced with soy sauce or honey. For those who like spicier and less spicy foods, red pepper is replaced with turmeric and basil.

Pork knuckle baked in the oven in foil

If you have enough time to fully marinate the meat, as well as boil it, you can resort to a more complex recipe for cooking pork knuckle in the oven. According to this scheme, the meat turns out to be very tender and juicy, and if a crispy crust is needed, it is always easy to create through the grill mode.

Compound:

Pork knuckle - 1 pc.
Salt - a pinch
Nutmeg 1 ½ tsp.
Ginger root - 1 pc.
Honey - 3 tbsp.
Soy sauce - 1 tbsp.
Onions - 2 pcs.
Celery root - 1 pc.

Preparation:

Pour salt into a pan of boiling water, add peeled but not chopped onions and whole celery root. Vegetables need to be boiled for 10-12 minutes before adding the washed pork knuckle. The burner power is reduced to minimum, the pan is covered with a lid, and the meat is cooked for 80-90 minutes.
When the shank reaches a state of semi-preparedness, it is taken out and transferred to a deep bowl. In a separate container, mix ground or chopped ginger root, liquid honey, soy sauce and nutmeg. Rub the pork knuckle with this mixture, after which it is put in the refrigerator for 6-8 hours.
The pickled shank is wrapped in foil and placed on a baking sheet or in a deep container, which is placed in an oven preheated to 170 degrees. Make sure that the seam on the foil is at the top: after 50 minutes. Once baking begins, the foil will need to be opened to brown the meat a little. The total baking time for pork knuckle in foil is 70-80 minutes, but this depends on the power of your oven.

If you want to add a Czech twist to the recipe, replace the soy sauce with dark beer to marinate the shanks. And also pour in 20-30 ml of beer every 30 minutes. from the beginning of baking the dish. As for the side dish, boiled potatoes, sauerkraut or a simple vegetable salad are ideal for pork knuckle.