Recipe for shank baked in a sleeve. Provencal style pork knuckle in a sleeve. Under honey marinade

Place the juicy and beautiful pork knuckle on a flat dish and serve. Eat for health and with appetite!

Recipe for pork knuckle baked in a sleeve with beer marinade

This recipe suggests extending the already long cooking time of the pork knuckle. Having tried this incredibly tasty, juicy and tender meat at least once, you will not regret that it took so long to prepare this dish. The main secret of a juicy shank is that when baking, you need to water it every 10 minutes with the juice that is released during cooking. Believe me, you have never tasted tastier meat!

Ingredients:

Dark beer – 550 ml.
Pork knuckle – 1150 g.
Tomatoes – 2 pcs.
Onions – 2 pcs.
Garlic – 1 pc. + 2 cloves.
Bell pepper – 1 pc.
Carrots – 1 pc.
Parsley – 1 bunch.
Celery – 1 stalk.
Cloves – 3 pcs.
Bay leaf – 3 pcs.
Pepper mixture – 10 g.
Salt - to taste.
Honey – 30 g.

Cooking method:

At the beginning of cooking, rinse the pork well under cold water, and then dry it thoroughly with napkins or paper towels to remove all excess moisture. Transfer the prepared piece to a saucepan or large saucepan.
Pour a mixture of peppers, cloves, bay leaves, salt into a container with the knuckle and add half the required amount of honey.
We wash the tomatoes under running water, cut out the compacted center of the fruit and cut the vegetable into cubes.
We remove the skins from the onions and then cut them into half rings.
Peel the garlic and its cloves.
We wash the parsley in water and let it dry a little, and then finely chop the greens.
We clean the celery and cut it into rings.
Peel the carrots, rinse in water and cut into slices. If the vegetable is large, then divide the resulting form in half.
We wash the sweet pepper under running water, cut it into two parts and remove the stalk with seeds, and cut the halves into strips.
Place chopped vegetables into the pan with the shanks: peppers, celery, garlic, tomatoes, onions, carrots. Pour in the chopped greens.
Pour the above ingredients with the required amount of dark beer and add a little more water so that the liquid completely covers the pork piece.
Place the dishes over medium heat and cook the pork for about 2 hours.
When there is almost no beer left, pour the resulting broth over the shank.
After the time has passed, transfer the meat to a pre-prepared baking bag, where the chopped garlic is already lying. Tie one side of the sleeve tightly using a clamp.
Add the remaining honey to the beer that is left and mix the mixture thoroughly, which we then pour over the ham.
Tie the other side of the baking sleeve tightly and place it on a baking sheet or other heat-resistant form.
Preheat the oven to 220 C and send the pork there, which we cook for about 20 minutes.
When the time is up, reduce the temperature to 160 C and cook the shank for another 40 minutes in this mode.

Juicy and unforgettably tasty shank, baked in beer marinade, is ready to surprise you and your guests! Eat with pleasure and pleasure!

Knuckle baked in the oven, in a sleeve

Pork knuckle baked in the oven is an excellent option for a hearty lunch or dinner. The end result is such a beautiful dish with a golden crust that it can also be served on a holiday table. The baking sleeve used in cooking greatly simplifies the culinary process. Firstly, the meat always turns out very juicy and tender, and the housewife does not spend much effort on it. Secondly, the dishes and oven always remain clean!

Ingredients:

Pork knuckle – 1 pc.
Garlic cloves – 4 pcs.
Vegetable oil – 2 tbsp. l.
Dried rosemary – 1 tsp.
Ground black pepper – 1 tsp.
Cumin – 1 tsp.
Salt – 2 tsp.

Cooking method:

Immediately mix all the dry ingredients in a deep bowl: dried rosemary, cumin, salt and ground black pepper.
Let's move on to preparing the pork knuckle. First, rinse it well under running water, and then dry it with a kitchen or paper towel to remove all moisture. If necessary, singe the ham with a gas burner, clean it with a knife and rinse again.
When the piece is prepared, thoroughly rub it with salt, vegetable oil and the prepared dry mixture of spices and herbs.
Peel the garlic cloves and cut each one into quarters along each piece.
Using a sharp knife, we make small and not very deep cuts across the entire surface of the shank, into which we then insert chopped garlic.
Place the pork belly in a large bowl, cover with a lid and let it soak in all the spices for 30 minutes.
We cut off the required length of the sleeve for baking, and then, when the marinating time is up, we transfer the shank into it. Tie the ends tightly with kitchen string and transfer the bag of meat to a baking sheet or other baking dish.
We preheat the oven to 220 C and send our dish there for 2 hours.
10-15 minutes before the end of cooking, carefully cut off the top of the sleeve and move its edges apart so that the pork is covered with a beautiful crust.

Delicious pork knuckle is ready! Cut it into portions and serve with your favorite side dish and sauces. Eat to your health and have a satisfying lunch!

Recipe for baked shank with vegetables

A very convenient recipe for those who want to quickly cook both meat and hot dishes at one time. The cooked meat turns out so tasty, aromatic and juicy that you should definitely try it! Moreover, if you don’t have a lot of time left, then you don’t have to marinate the shank in advance - the lunch will still be very appetizing and satisfying. A roasting sleeve will help the meat cook evenly and retain all its juices. And since the pork is baked without any excess fat, the dish is not too high in calories.

Ingredients:

Pork – 2 kg.
Onions – 1 pc.
Carrots – 1 pc.
Potatoes – 3 pcs.
Garlic cloves – 4 pcs.
Soy sauce – 0.5 tbsp.
Rosemary - to taste.
Mixture of peppers - to taste.
Salt - to taste.

Cooking method:

We rinse the pork knuckle well under running water, then dry the piece thoroughly using a kitchen towel or paper napkins.
Peel the garlic cloves and cut them into small slices.
Using a thin and sharp knife, we make small cuts in the pork over the entire surface, after which we fill each with a garlic strip.
Rub the knuckle well with salt, pepper mixture, soy sauce and rosemary. Let the meat marinate for several hours.
At this time, peel the potatoes and carrots and rinse them in water, remove the peels from the onions. Cut all prepared vegetables into large circles. Transfer everything into a large deep bowl and season everything with salt and pepper, mix gently.
We cut off the required length of the baking sleeve and put vegetables in it, on which we place the already pickled pork knuckle.
Preheat the oven to 180 C. At this time, tightly tie the ends of the baking bag with special clamps or culinary thread. We make several punctures on the surface using a toothpick so that the sleeve does not burst. Place the shank and vegetables on a baking sheet and bake the dish in a hot oven for 2 hours.
After the time has passed, we pierce the meat with a knife through the holes made with a toothpick. If clear juice comes out of it, the dish can be taken out.

When the juicy shank is ready, cut it into pieces and serve along with vegetables. If desired, you can sprinkle the dish with fresh chopped herbs and garnish with dill, parsley or onions. Eat to your health and with a big appetite!

Pork knuckle in a sleeve in mustard marinade

If you want to surprise your loved ones and guests with an unusual and delicious dinner, then there is nothing better than pork knuckle baked in a sleeve. The aroma that will fill your entire home will not leave anyone indifferent, including gourmets! The mustard marinade in which the ham is cooked makes the dish incredibly beautiful, creating a golden crust on its surface. And the baking sleeve - a real helper for any housewife - will make the pork knuckle very juicy and soft.

Ingredients:

Pork knuckle – 1 pc.
Mustard – 100 g.
Soy sauce – 40 ml.
Garlic – 1 pc.
Turmeric - to taste.
Black pepper - to taste.
Oregano - to taste.
Rosemary - to taste.
Thyme - to taste.
Salt - to taste.

Cooking method:

To begin the culinary process, you need to rinse the pork knuckle well under running water, then wipe it with a towel to remove excess moisture.
Peel the garlic and cut its cloves into small pieces.
We make small and not very deep cuts across the entire surface of the prepared pork knuckle using a special kitchen utensil or an ordinary sharp knife. Place garlic cloves in each pocket.
We cut the thick pork skin lengthwise and crosswise to form a kind of mesh. This way, the meat will be better and faster soaked in spices and sauce, which will make it even tastier.
Now we begin to prepare the marinade. To do this, pour soy sauce into a deep bowl, add the required amount of mustard, salt and spices. Mix the ingredients well until we get a homogeneous mass.
Using a silicone brush, carefully coat each side of the pork knuckle with the prepared marinade.

Tip: grease the cuts and fillets more thoroughly.

We cut off a baking sleeve, the length of which depends on the size of the ham. We transfer the pork into it, pour over the marinade that remains, and tie the ends tightly using a special clamp or culinary thread.

Tip: if time permits, leave the shank directly in the sleeve for a couple of hours so that it marinates better.

Preheat the oven to 180 C in advance, and then place a baking sheet in it, on which we placed the bag of meat. Cook for approximately 2 hours (depending on the size and weight of the piece).
After the time has passed, carefully remove the knuckle from the sleeve, then transfer it and wrap it in foil. Leave for a quarter of an hour.

Serve the finished pork knuckle hot along with stewed, fresh or baked vegetables. Have a delicious and satisfying lunch!

The knuckle (pork shank) refers to that part of the carcass in which there is a lot of skin and all kinds of veins, but there is little meat in it. Moreover, knuckle meat is tough, consisting of rough muscles and connective tissue, requiring long-term heat treatment. But drumsticks are still in demand; housewives make jellied meat from them.

Jellied pork knuckle is a classic. But what to do if you are already quite tired of jellied meat, and the shank (of course, in cooked form) just begs to be put on the table? Then bake it in the oven using a baking bag.

If you want the pork knuckle baked in the oven in the sleeve to taste like kebab, marinate it in a mixture of vinegar and spices. But you can use a wonderful marinade that suits almost any meat. It is made from honey and soy sauce, adding pepper and various spices to taste.

The knuckle baked according to this recipe has very tasty, aromatic meat in the sleeve. The skin turns out soft and also very tasty.

The knuckle is served hot or cold, removing all the flesh from the bone and cutting into slices.

Recipe for pork knuckle baked in a sleeve (in the oven)

Dish: Main course

Preparation time: 30 minutes

Cooking time: 2 hours 30 minutes

Total time: 3 hours

Ingredients

700 g pork knuckle
1 tbsp. l. honey
3 cloves garlic
1 tsp. coriander
1 tsp. paprika
50 ml soy sauce
red pepper
salt

Step-by-step recipe with photos

How to cook shank in a sleeve in the oven

For roasting, use the shank of the front leg: the meat in it is not so stringy. The skin on the shank should be clean, without stubble. Wash the knuckle thoroughly and wipe dry with napkins.

Prepare the marinade. To do this, put honey, coriander, paprika, and red pepper in a cup. Pour soy sauce over everything.

Mix well. If the mixture is very thick, add a little more soy sauce.

Make deep punctures in the shank and insert slices of garlic into them.

Lubricate it with marinade.

Place in a bowl, cover with cling film, and place in the refrigerator for a day. Turn the shanks every 2-3 hours so that they marinate evenly.

The next day, place the shank in a baking sleeve and lightly salt it. Pour the remaining marinade there. Tie the sleeve tightly on both sides. Remember that the sleeve seam should be at the top. Place the shank on a baking sheet.

Bake it at 160° for 2.5 hours.

At the end of cooking, there is no need to cut the sleeve (as is often done with other meat so that a golden brown crust forms on it). Otherwise, the shank will dry out and the skin on it will become tough.
Remove the pan from the oven.

Cut the sleeve.

Transfer the baked shank to a plate. A lot of liquid will accumulate at the bottom of the sleeve. While the shank is hot, lightly pour this sauce over it.

Using a sharp knife, cut the flesh from the shank and then cut it into slices.

Bon appetit!

Pork knuckle baked in the oven is a classic of European cuisine that has gained popularity due to its excellent taste. There are many ways to diversify the characteristics of a dish, using marinade mixtures of different compositions or supplementing the product with appropriate accompaniments.

How to cook pork knuckle in the oven?

Baking the shank in the oven can be done in foil, in a sleeve, on a spit, in an open form or on a baking sheet.

Each variant of oven heat treatment is preceded by preliminary marinating, and in some cases, boiling of the product. The washed shank is rubbed with a dry mixture of herbs and spices or immersed in a spicy brine.
The soaked or boiled part of the pork leg is often accompanied when baked with spicy sauces and supplemented with vegetables: cabbage, potatoes, onions, carrots.
How long to bake the shank in the oven will depend primarily on its weight and size. An important factor in this case will be the method of marinating or the presence of pre-cooking of the product. On average, the dish is cooked for 2 hours at 180 degrees.

How to marinate a shank for baking in the oven?

It is important to choose the right marinade for pork knuckle in the oven, which will allow you to get a dish that is harmonious in all respects and meets individual preferences.

The shank is often marinated or boiled in beer, and then supplemented with garlic, spices and herbs.
The meat will be moderately piquant if it is soaked in a mixture obtained by mixing honey, adjika and soy sauce in equal proportions. Additionally, add the juice of half a lemon and an orange, 3-4 cloves of chopped garlic, salt and pepper to the marinade.
The shank will turn out juicy and soft in the mustard marinade, adding 2 tbsp. tablespoons the same amount of honey, 6 cloves of garlic, a teaspoon each of suneli hops, pepper and salt.
A simple but effective marinade is mayonnaise with ketchup in equal proportions, to which 5-6 cloves of garlic, pepper and seasonings of your choice are added for piquancy.

Pork knuckle baked in the oven in a sleeve

The knuckle baked in the oven in a sleeve on a bed of quince and ginger slices acquires an extraordinary taste. In this case, garlic is used to stuff the product. It is necessary to make diamond-shaped cuts on the skin along the entire perimeter, which will avoid its deformation during heat treatment.

Ingredients:

knuckle – 1 pc.;
ginger – 50 g;
quince – 3 pcs.;
garlic – 1 head;
marjoram, basil, oregano, thyme - 2 pinches each;
ground coriander, nutmeg - 2 pinches each;
black and red pepper – 0.5 teaspoon each;
mayonnaise – 100 g;
salt.

Preparation

The skin of the shank is cut into diamond shapes.
Deep cuts are made around the entire perimeter, into which garlic is inserted and a mixture of spices and herbs is added.
Lubricate the pork leg with mayonnaise, place it in a sleeve, having previously laid out a layer of ginger and quince slices.
The pork knuckle will be baked in the oven for 3 hours at 180 degrees.

Pork knuckle baked in the oven in foil

The knuckle wrapped in foil in the oven turns out soft and tender without pre-boiling. Instead of honey-mustard marinade, you can use any other one or supplement it with adjika, soy sauce, tkemali, or any spices. It wouldn’t hurt to make diamond-shaped or circular cuts on the skin around the perimeter.

Ingredients:

knuckle – 1 pc.;
garlic – 1 head;
salt, hops-suneli - 1 tbsp. spoon.

Preparation

The prepared shank is stuffed with garlic, rubbed with a mixture of honey, mustard, salt and suneli hops, and left in a bag for a day.
Place the leg on a piece of foil, seal it tightly, and place it in a mold or on a baking sheet.
After 2.5 hours at 200 degrees, the pork knuckle baked in foil in the oven will be ready.

Knuckle in beer, baked in the oven

Pork knuckle baked in the oven turns out especially soft and tender inside and golden brown on the outside if it is first boiled until soft in dark beer. You can use light-colored drinks, and European mustard is not spicy. The taste of the finished dish will be more delicate and soft.

Ingredients:

knuckle – 1 pc.;
honey and mustard - 2 tbsp each. spoons;
garlic – 1 head;
dark beer – 1 l;
salt pepper.

Preparation

The shank is stuffed with garlic, rubbed with a mixture of salt and ground pepper, poured with beer, leaving 50 ml, and boiled for 3 hours.
Mix the reserved beer with honey and mustard, rub the mixture on the knuckle, and place it on a baking sheet or in a mold in an oven preheated to 200 degrees.
After 25-30 minutes, the pork will be ready in the oven.

Knuckle with potatoes in the oven

A wonderful stand-alone dish for holiday or everyday serving is cooked pork knuckle with potatoes in the oven. The meat will be as soft and juicy as possible when baked in a sleeve or in a deep pan covered with foil. Sliced potatoes can be supplemented with slices of carrots and onion slices.

Ingredients:

knuckle – 1 pc.;
potatoes – 1.5 kg;
paprika – 4 tbsp. spoons;
garlic – 1 head;
soy sauce – 100 ml;
vegetable oil – 40 ml;
salt pepper.

Preparation

Mix soy sauce, chopped garlic and 3 tablespoons of paprika, rub the knuckle with it and leave in the bag for a day.
The potatoes are peeled, cut into slices, salted, peppered, seasoned with oil and paprika, and placed in a sleeve together with the shank.
After 2.5 hours of cooking at 180 degrees, the pork knuckle baked with potatoes in the oven will be ready.

Knuckle with sauerkraut in the oven

Oven-baked pork will be appreciated by gourmets and admirers of hearty culinary dishes with an original taste. Pre-boiling will ensure the meat is soft and tender, and the cabbage bed will add a light piquant sourness and a unique aroma.

Ingredients:

knuckle – 1 pc.;
onions – 2 pcs.;
sauerkraut – 0.5 kg;
cloves – 5 pcs.;
garlic – 1 head;
soy sauce – 50 ml;
mustard – 0.5 tbsp. spoons;
vegetable oil – 40 ml;
salt, pepper, bay.

Preparation

The shank is stuffed with garlic and salt, placed in a pan with an onion, peppercorns and bay leaves, poured with water, and boiled until soft.
Fry onions in oil.
Add cabbage, a ladle of broth, simmer for 30 minutes, transfer to the mold.
Mix soy sauce, mustard and pepper, coat the dried shank with the mixture, place it on a cabbage bed in a mold, and bake for 20 minutes at 200 degrees.

Pork knuckle roll in the oven

Boneless knuckle baked in the oven is an excellent addition to cold cuts for a formal menu or a hearty appetizer that can be served as a snack with a slice of bread. The filling can be simply an assortment of garlic and spices or a filling with the addition of cheese and steamed dried fruits.

Ingredients:

knuckle – 1 pc.;
garlic – 1 head;
paprika, dry herbs - 0.5 tbsp. spoons;
mustard – 20 g;
salt pepper.

Preparation

Using a sharp knife, remove the bones from the knuckle and rub it with mustard, salt, pepper, and a mixture of paprika and herbs.
Roll the knuckle into a roll and tie it with twine.
Bake the meat in foil or in a sleeve for 1.5 hours at 180 degrees and another 20 minutes without foil or sleeve, cutting and turning away the edges.
Cool the roll before serving.

Knuckle in soy sauce, baked in the oven

Can be made in the oven with soy marinade. It is preferable to bake marinated meat in a form with a lid, foil or in a sleeve, making several punctures on top. You can use all the peeled garlic to stuff the shanks or add half to the marinade mixture.

Ingredients:

knuckle – 1 pc.;
garlic – 1 head;
soy sauce and olive oil – 70 ml each;
salt, pepper, rosemary.

Preparation

The shank is soaked for an hour in a saline solution, after which it is stuffed with garlic and rubbed with a marinade of soy sauce, oil, pepper and rosemary.
The meat is left to marinate overnight or for a day, after which it is sent to cook at 200 degrees.
After 2 hours, the pork knuckle baked in the oven will be ready.

Knuckle with honey and mustard in the oven

The recipe for pork knuckle in the oven takes on a special taste if you add soy sauce for the marinade with honey and mustard. In this case, the meat is pre-boiled in broth with the addition of roots, spices and peeled onions. The already cooked soft knuckle is stuffed with garlic.

Ingredients:

knuckle – 1 pc.;
garlic – 1 head;
soy sauce, honey and mustard - 1 tbsp each. spoon;
onions, carrots, parsley root - 1 pc.;
salt, pepper, bay.

Preparation

Boil the shank in water with the addition of roots, onions, bay leaves and pepper for 2.5 hours.
Stuff the slightly cooled meat with garlic, grease it with a mixture of soy sauce, honey and mustard, and transfer it to a form on a piece of foil.
Wrap the foil and cook the dish in the oven for 1 hour at 200 degrees, turning off the edges of the foil 15 minutes before the end of cooking.

Knuckle in dough, baked in the oven

Pork knuckle baked in the oven in dough turns out to be just as juicy and soft as when cooked in foil or a sleeve, but in this case it is also accompanied by “bread” that is golden brown on the outside and soaked in broth on the inside. For the flour “bag” any other dumpling, unleavened, ideally non-yeast dough is suitable.

Ingredients:

knuckle – 1 pc.;
garlic – 1 head;
flour – 600 g;
water – 1 glass;
salt, peppercorns.

Preparation

Grind a spoonful of salt and pepper in a mortar, add chopped garlic, rub the shank with the mixture, and leave overnight.
Mix water, a teaspoon of salt and flour into a stiff dough and leave for 1 hour.
Roll out the ball to a thickness of 1 cm, wrap the dough around the knuckle, seal the top, and transfer to the mold.
Bake the dish for 30 minutes at 180 degrees and another 2.5 hours at 150 degrees.

Knuckle on a spit in the oven

The recipe for oven-baked shanks can be made on a spit. In this case, a tray with water should be placed on the bottom shelf of the device to collect melted, dripping fat. In this case, preliminary boiling of the meat is not required; when baked in this manner, a crust is formed on the outside, sealing and preserving the juices inside.

Ingredients:

knuckle – 1 pc.;
garlic – 1 head;
salt, ground pepper mixture.

Preparation

The shank is rubbed with a mixture of salt and pepper, stuffed with garlic, and allowed to soak for several hours.
Thread the meat onto a skewer and bake in the “Grill” mode for 1.5 hours.

Pork knuckle baked Bavarian style in the oven

It comes down to boiling meat in water or light beer and then baking it with marinade. When boiling in water, add onions, roots, peppercorns, laurel leaves to the pan, and use beer in its pure form. The amount of honey is variable and can be adjusted to taste.

Pork knuckle baked in the oven in a sleeve will definitely appeal to men, because they are the ones who love baked meat with a golden brown crust, completely soaked in a juicy marinade, and easily separated from the bones. And if you serve a glass of foamy beer with the baked shank, then they will simply carry you in their arms that evening!

It can be prepared in 5-10 minutes using available ingredients, but remember that the longer the shank spends in it, the tastier it will be. For roasting, choose the back parts of pork - they have more meat. The front drumsticks are suitable for jellied meat - there is little meat in them, but there are a lot of gelling components. By the way, you can garnish a pork knuckle baked in a sleeve with stewed cabbage, for example with paprika or tomato paste - you get the perfect duo!

We rinse the purchased pork knuckle in water, scrape off the skin on it and rinse again. I got the shank through an acquaintance, but without skin. It is best not to cut off the skin when cooking. Place the shank in a baking tray or deep bowl, pour in the marinade and coat it thoroughly on all sides. Place in the cold for about 30-40 minutes. During this time, coat the shank with marinade several more times. Then place it in a baking sleeve and place it in an oven preheated to 200C for 1.5 hours.

After the specified time, cut the baking sleeve and let the knuckle bake for another 25-30 minutes until it is covered with a golden crust. Thanks to the use of the sleeve, the shank itself will be steamed in the middle and will not be raw - it will only have to brown!

Remove the finished baked part of pork from the sleeve and baking sheet, place it on a wide dish and let it cool slightly so that we can cut into such a juicy delicacy.

Let's serve the pork knuckle baked in the oven in a sleeve to the table along with fresh herbs, side dishes, and vegetables.