Oven baked pork knuckle - 10 delicious step-by-step recipes

A real male dish that will be appreciated by representatives of the strong half of humanity. The process of cooking pork shank is quite lengthy and laborious, but the result is always worth it. We have selected for you 10 delicious recipes for pork knuckle baked in the oven with a photo step by step. Try it!

Bavarian baked pork knuckle

Servings - 6

Cooking time - 4 hours

A traditional German dish that will become the main dish on your table. This recipe is very tasty and authentic; lovers of meat dishes will not be able to pass by without trying it. This recipe should be planned well in advance as the process will take you some time.

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  First, you need to briefly soak a fresh pork shank in warm water, scrape off the skin and rinse the shank thoroughly under running water. You can use a brush for this.
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  Put the cleaned, washed shank into a large saucepan and fill it with clean water. Bring the shank to a boil, and then remove the resulting foam. Salt the broth well, add the bay leaf and pepper mixture. You can add other spices to your liking. Be sure to put the peeled onion in the boiling broth and boil the meat for three hours over low heat.
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  Remove the boiled knuckle from the saucepan and let it cool slightly.
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  Take a baking dish and line it with foil in several layers. Make notches on the shank and place it in the mold, then pour the dark beer into the shank mold.
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  Combine tomato paste, soy sauce, honey and mustard in a separate container. Stir the sauce thoroughly with a fork.
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  Peel the garlic and chop finely with a knife or pass through a garlic press. If you don't like messing with garlic, you can get granular garlic from the supermarket. Add the garlic to the sauce and mix thoroughly.
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  Thoroughly grease the entire shank with sauce on all sides, and do not forget to put a few slices of garlic in the cuts in the shank skin.
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  Cover the shank with foil and place in an oven preheated to 180-200 degrees for an hour and a half. Do not forget to regularly water the shank with beer in which it is baked in the oven.
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  While the shank is baking, combine a spoonful of pasta with a spoonful of soy sauce and a spoonful of honey for another sauce; quite thick.
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  Open the shank after an hour from the start of cooking and generously grease the top of the shank with sauce. Pour the beer from the mold over the product and place in the oven without foil for twenty minutes.
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  After this time, pour the shank again with beer and leave it in the oven until the surface of the shank becomes a rich color. This will take approximately fifteen minutes.
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  The finished shank can be served hot or cold - at your discretion.

Bon Appetit!

How delicious to bake pork knuckle in foil?

Meat in foil bakes well, becomes tender and aromatic, melts in your mouth. Be sure to try baking the pork knuckle in foil and you will not regret this decision. This dish will take a long time to cook, but it will not distract you too much from your usual household chores.

Ingredients:

• Fresh pork shank - 1 pc.
• Bulb onions - 1 pc.
• Bay leaf - 2 pcs.
• Cloves - 3-4 pcs.
• Black pepper - 5 peas.
• Allspice - 5 peas.
• Salt to taste.
• Garlic - 5 cloves.
• Olive oil - 4 tablespoons

Cooking process:

1. First, you need to thoroughly wash and boil the pork shank, which will take quite a long time. Try to immediately choose the cleanest shank so as not to fiddle with washing it for a long time. Scrape the skin, rub thoroughly with a brush and rinse the product in hot running water.
2. Place the shank in a large saucepan and pour in cold purified water so that the shank is significantly covered with water. Then turn on the heat and bring the meat to a boil. Remove the foam with a spoon, reduce the heat slightly and put bay leaf, black pepper and allspice into a saucepan. Peel the onion, rinse, stick a clove into it and send it to the pan. From this point on, the shank should be cooked for at least two hours so that the meat cooks, but does not slide off the bone.
3. Remove the finished shank from the broth and cool it slightly. Line a baking dish or baking sheet with foil, leaving enough to wrap the shank. Place the shank on the foil and make a few cross cuts. Peel the garlic and cut into slices, which stick into the notches on the shank. Brush olive oil on all sides and wrap in foil.
4. In an oven preheated to 200 degrees, put the knuckle in foil for an hour and a half. About half an hour before the end of the cooking time, unfold the food and brush with oil again. Then send the knuckle in this form back to the oven until cooked and browned.

Bon Appetit!

A simple and delicious recipe for pork knuckle baked in a sleeve

An appetizing and piquant shank is obtained when baked in a sleeve in the oven. Take your time and delight the male part of the family with this mouth-watering meat dish, with tender meat and a golden brown crust.

Ingredients:

• Pork shank - 1 pc.
• Garlic - 2 cloves
• Mustard in paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Peppercorns - 5 pcs.
• Bay leaf - 3 pcs.
• Bulb onions - 1 pc.
• Carnation - 5 pcs.
• Olive oil - 1 tablespoon

Cooking process:

1. Soak the shank well in warm water, then scrape off all the dirt from the skin and wash thoroughly in running water. Place the shank in a large saucepan, add salt and bring to a boil over high heat. Reduce heat and skim.
2. Next, put bay leaves, peppers, as well as a peeled onion and cloves in a saucepan. Cover the pot with a lid and boil the meat over moderate heat until tender. The shank should not remain raw, but the meat should not lag far behind the bone. Cool the finished shank a little.
3. Cut the garlic into slices, make cuts on the shank and insert the garlic into the cuts. Then combine the soy sauce, mustard, oil, and seasonings of your choice in a separate bowl. Stir the sauce thoroughly and work the shank thoroughly on all sides. Place the product in a roasting sleeve and tie.
4. Preheat the oven to about 180-200 degrees, and then place the knuckle in a sleeve on a baking sheet or in a mold - whichever is more convenient for you - inside the hot oven. You can forget about the shank for at least an hour. After this time, cut open the roasting sleeve and let the shank brown in the oven for another half hour.
5. Serve the finished dish hot or cooled to taste. You can boil potatoes or chop fresh vegetables as a side dish with this lovely dish.

Tender pork knuckle in beer baked in the oven

Fragrant and tender pork knuckle in dark beer is just a real culinary masterpiece. This dish will be highly appreciated by meat-eaters, despite the fact that the cost of the dish is not that high. You will have to stock up on a little time, but the result will not make you regret the time spent.

Ingredients:

• Shank - 1 pc.
• Dark beer - 3 l.
• Mustard with grains - 3 tablespoons
• Natural honey - 1 tablespoon
• Garlic - 2 cloves.
• Salt to taste.

Cooking process:

1. Rinse the shank thoroughly under running water, scraping off the dirt and peeling the skin with a brush. Wash the shank as thoroughly as possible to keep it clean and pretty.
2. Use a knife to make small holes in the skin and insert the pieces of garlic into them. Then place the shank in a saucepan and cover it with beer. Be sure to save some beer for the sauce, literally a glass.
3. The shank will be brewed in beer for about two hours, over low heat and covered. While the shank is boiling, prepare the sauce: for this, combine beer, mustard, salt and honey. Mix the ingredients thoroughly and set aside.
4. Take the shank out of the beer and put it in a baking dish (glass or non-stick), carefully brush the product on all sides with mustard, beer and honey sauce. Put the knuckle in the oven for an hour and a half, preheating it to 180 degrees.
5. After the allotted time, remove the juicy and ruddy shank from the oven and immediately serve with potatoes, vegetables, cabbage.

How to cook pork knuckle with potatoes deliciously?

A great option for a hot meat dish, which is prepared with a side dish. The process is not quick, however, the dish comes out so satisfying and tasty that no time is spared. Try it!

Ingredients:

• Shank - 1 pc.
• Bulb onions - 1 pc.
• Potatoes - 0.5 kg.
• Bay leaf - 2 pcs.
• A mixture of peppers and peas - ½ tbsp.
• Salt to taste.
• Cloves - 4-6 pcs.
• Olive oil - 2 tablespoons
• Garlic - 3-4 cloves.
• Oregano - ½ tsp

Cooking process:

1. To get started, take a fresh, clean pork knuckle and soak it in warm water for fifteen minutes. Then thoroughly scrape the leather on the shank and wash it thoroughly under running water, wiping off any dirt.
2. Put the shank in a saucepan, salt and pour in cold clean water so that it significantly covers the shank. Turn on the heat and bring the shank to a boil, then remove the foam with a spoon and reduce the heat. Put bay leaves, peppers, peeled onion and cloves in broth. Cover the pot with a lid and simmer the knuckle over moderate heat for about two hours. While the shank is cooking, rinse the young potatoes thoroughly and boil them in another saucepan in the skins.
3. When the shank is cooked, remove it from the pan and cool slightly. Cool the finished potatoes and cut them into wedges. Place the potatoes in a baking dish and place the shank on top.
4. In a small bowl, combine oregano, minced garlic, and olive oil to make a sauce for the dish. Make a few side cuts on the shank, and then pour the garlic oil and oregano over the shank and potatoes. Put the container with the dish in preheated to 180 degrees for an hour and a half. During this time, meat and potatoes will be perfectly baked and saturated with the aroma of a simple sauce.
5. Serve the finished shank with potatoes directly in the form in which you baked the dish. Eat the shank hot, seasoned with mustard or another sauce of your choice.

Step-by-step recipe for making shank with honey and mustard

Appetizing and spicy knuckle, with a subtle mustard aroma and pleasant sweetness of honey, this is an excellent festive dish that will decorate your table. Be sure to study this recipe and you will not regret the result.

Ingredients:

• Fresh pork shank - 1 pc.
• Bulb onions - 1 pc.
• Cloves - 4-5 pcs.
• Bay leaf - 2 pcs.
• Salt to taste
• Natural liquid honey - 1 tbsp.
• Mustard - 2 tablespoons
• Olive oil - 1 tablespoon

Cooking process:

1. Rinse fresh pork shank thoroughly in running water, and then scrape off all the dirt from the skin and rinse again. Place it in a large saucepan, pour in clean water and bring the shank to a boil. After that, remove all foam from the surface of the broth, add bay leaves, salt, spices and a peeled onion.
2. Cover the pot with the shank with a lid and boil it for two and a half hours over moderate heat so that the meat has time to cook. Remove the prepared shank from the broth and cool.
3. Then prepare the sauce. To do this, mix mustard with honey and olive oil, and spread the shank well with this sauce. Turn on the oven and set the temperature to 200 degrees. When the oven warms up, place the dish with the knuckle there for an hour and a half and bake the product until cooked through.
4. Serve the hot, golden shank hot, serving with boiled potatoes and fresh vegetables.

Very tasty!

Tender and juicy boneless pork knuckle in the oven

An excellent option for a dish that will go both for sandwiches and as an independent dish. A boneless shank can be eaten both cold and hot - it is beautiful in any form.

Ingredients:

• Shank - 1 pc.
• Ground black pepper - 1 tsp
• Fragrant herbs - 1 tsp
• Salt to taste.
• Olive oil - 3 tablespoons
• Granulated garlic - ½ tsp
• Paprika - ½ tsp

Cooking process:

1. Put fresh pork knuckle in salted clean water and leave it for a couple of hours to soak. Then scrape off all the dirt from the skin and rinse the shank thoroughly under a tap with running water.
2. Make a longitudinal cut all the way to the bone and cut the bone out of the meat. You can leave the bone in the broth or discard, but prepare the meat for baking.
3. Rub the pork meat thoroughly with pepper and salt, sprinkle with a mixture of herbs and rub it thoroughly into the meat. Then roll a roll from the shank and tie it with cotton string, like a sausage. Put the shank in a container with a lid and leave it in the refrigerator for a day.
4. A day later, when the meat is sufficiently marinated in spices, remove it from the refrigerator and turn on the oven 180 degrees. Mix the garlic and paprika with olive oil and rub the shank thoroughly on all sides, then place it in a baking dish or on a baking sheet with foil and put in a hot oven for half an hour.
5. After half an hour, reduce the temperature in the oven to 130 degrees and bake the meat for about an hour, until fully cooked. Serve the finished shank cut, cold or hot - at your discretion.

A simple recipe for stuffed pork knuckle in the oven

An excellent, hearty dish for gourmets and real chefs. If you are used to buying various rolls for slicing in the store, then you definitely need to try to cook such a dish with your own hands, it will surpass any store dish to your taste a hundred times.

Ingredients:

• Pork shank - 1 pc.
• Chicken meat - 600 gr.
• Greens to taste - a bunch.
• Salt and pepper to taste.
• Onion husks - two handfuls.
• Spices for meat - to taste.

Cooking process:

1. Put fresh pork knuckle in salted clean water and leave it for a couple of hours to soak. Then scrape off all the dirt from the skin and rinse the shank thoroughly under a tap with running water. Make a longitudinal cut all the way to the bone and cut the bone out of the meat. You can leave the bone in the broth or discard, but prepare the meat for baking.
2. Take chicken meat and rinse it in running water, then rub thoroughly with spices on all sides. Spread the chicken over the pork shank, then finely chop the greens and sprinkle the chicken with it.
3. Put onion skins in a saucepan and draw in plenty of water. Boil the husk for about half an hour, then strain the broth. Set aside the pulp with the broth and make a roll.
4. Roll the chicken shank into a tight roll and carefully tie it with a thread or rope suitable for the oven.Then place the stuffed shank in a deep oven-proof container and pour the onion peel broth so that the shank is completely covered with liquid. Cover the container with foil or a lid and turn on the oven.
5. When the oven heats up to 180 degrees, put a container with a knuckle in onion broth there for three to four hours. Cool the finished shank and store in the refrigerator. You can serve it with sandwiches, potatoes, or vegetables to your liking.

Fragrant pork shank roll

You can easily make a delicious roll from the shank. Such a dish is not prepared quickly enough, but it is distinguished by its original taste and aroma. Be sure to try this dish and appreciate it!

Ingredients:

• Shank - 1 pc.
• Ground black pepper - 1 tsp
• Salt to taste.
• Olive oil - 3 tablespoons
• Granulated garlic - ½ tsp
• Paprika - ½ tsp
• Carrots - 2 pcs.
• Greens (dill and parsley) - a bunch.

Cooking process:

1. Put the pork knuckle in salted clean water and leave it for a couple of hours to soak. Then scrape off any dirt from the skin and rinse the pork thoroughly under running water in the sink.
2. Wash and peel the carrots with a vegetable peeler or a sharp small knife. Remove the shank meat from the bone by making a longitudinal incision on the shank. Rub the meat from the inside with salt and spices, and cut the carrots into thin strips and spread them along the edge of the shank. Rinse the greens and chop with a knife, spread over the carrots.
3. Roll up the meat roll and then tie it with cotton string or string to prevent the roll from unrolling. Combine granulated garlic with paprika and olive oil, stir and brush on all sides. Then rub the surface with salt and wrap in baking paper.
4. Preheat the oven to 180 degrees and remove the roll in paper on a baking sheet, which is placed in the oven for about two hours. Then serve the hot roll with any side dishes you like.

Pork knuckle baked with sauerkraut

Oven-baked pork knuckle with sauerkraut is an excellent dish, very satisfying and appetizing. You get both meat and side dishes, which saves you a lot of time.

Ingredients:

• Shank - 1 pc.
• Bulb onions - 1 pc.
• Sliced ​​sauerkraut - 0.5 kg.
• Bay leaf - 2 pcs.
• A mixture of peppers and peas - ½ tbsp.
• Salt to taste.
• Cloves - 4-6 pcs.
• Olive oil - 2 tablespoons

Cooking process:

1. First, take a fresh pork knuckle and soak it in warm water for fifteen minutes. Then thoroughly scrub the leather on the shank and thoroughly wash the product under running water, wiping off any dirt with a brush.
2. Put the shank in a saucepan, salt and pour in cold clean water so that it significantly covers the shank. Turn on the heat and bring the shank to a boil, then remove the foam with a spoon and reduce the heat.
3. Put bay leaves, peppers, peeled onion and cloves in a saucepan with a shank. Cover the pot with a lid and simmer the shank over moderate heat for about two to two and a half hours. The meat should cook, but not fall off the bone.
4. When the shank is cooked, remove it from the pan and cool slightly. Place the cabbage in a baking dish as a pillow for your shank.
5. Make a few transverse cuts on the shank, then drizzle with olive oil and sprinkle with spices to taste. Put the container with the dish in an oven preheated to 180 degrees for an hour and a half. During this time, the meat will be perfectly baked and soaked in cabbage juice.

Serve the finished shank with sauerkraut directly in the form in which you baked the dish. Eat the dish hot, seasoned with mustard or another sauce of your choice.