Pork knuckle baked in foil in the oven - 7 recipes with photos step by step

Oven baked pork knuckle in foil is a very satisfying and nutritious dish. It can serve as an appetizer for the festive table, if the ruddy shank is beautifully decorated and served. Roasting in foil seals all the juice inside, making the meat tender and juicy.

Delicious and simple recipe

The easiest and fastest way is to prepare the shank by pre-pickling it in spices, wrapping it in foil and sending it to the oven. To get a beautiful brown shade of the crust, be sure to add ground sweet paprika to the marinade.

Cooking time: 7 hours.

Servings: 4.

• 
  Choose a beautiful sturdy shank with clean leather without damage. Wash it in cold water, scrape off the skin with a knife, rinse well again. Dry the leg with paper towels.
• 
  Rub the shank liberally with salt on all sides.
• 
  In a separate bowl, combine freshly ground black pepper, sweet paprika powder, dried garlic and suneli hops.
• 
  Rub the whole shank with a mixture of spices from all sides. Peel the onions, cut into circles and divide them into separate rings. Place the pork leg in a large plastic bag, add the onion rings, bay leaf and tie carefully. Put a bag of pork in the refrigerator and keep it there for 4-5 hours so that the salt and the smell of spices can be absorbed into the meat.
• 
  After the specified time has elapsed, remove the knuckle from the package. If paprika has worn off from the skin in some parts, then you need to take a little more paprika powder and rub the skin of the shank with it. Transfer the pork portion to a baking dish lined with a large piece of foil.
• 
  Tightly twist the knuckle in foil on all sides and put in an oven preheated to 180 degrees.
• 
  Open the foil after 2 hours. If during this time the meat has not detached from the large bone, add another 25-30 minutes to the time. Fat will accumulate near the shank at the bottom of the mold. Bake the meat for about 1 hour more, and periodically dip a silicone brush into the fat and lubricate the shank skin with it so that it remains soft enough and does not burn.
• 
  Remove the finished pork part from the foil, transfer to a plate, decorate with fresh herbs, and serve with homemade pickles and bread.

Bon Appetit!

Pork knuckle roll in foil

Everyone's favorite rolls and snacks can be prepared at home on their own, this is a guarantee that in the end only healthy and proven ingredients will be included in the roll. Pork shank roll, cooked in the oven in foil, turns out to be surprisingly juicy, fragrant and saturated with fat.

Cooking time: 10 hours.

Servings: 9.

Ingredients:

• Pork shank - 1.4 kg;
• Freshly ground black pepper - 0.5 tsp;
• Dried red paprika - 0.5 tsp;
• Dried green paprika - 0.5 tsp;
• Dried granulated garlic - 0.5 tsp;
• Salt - 1 tsp

Cooking process:

1. Rinse the pork part well in cold water and dry with paper towels.
2. Make an incision along the bone and carefully separate the meat from the bone without damaging the meat itself and the skin.
3. Separately in a bowl combine two types of paprika, garlic, salt and pepper, you can also put your favorite spices.
4. Grate the pork on all sides with the seasoning mixture and salt.
5. Roll the meat in a roll with the skin out, tuck the edges of the roll inward and place the roll in the forming net. To make this process less laborious, you can initially put the roll in a cardboard tube, and pull the net over it.
6. Remove the cardboard tube, and tie the ends of the mesh with threads.
7. Wrap several layers of foil around the roll, place the blank in a baking dish and put in the oven. Bake at 200 degrees for about 1-1.5 hours.
8. After the specified period of time, carefully remove the foil and bake the roll for another 7-10 minutes. without her.
9. When the skin on the roll turns brown, remove it from the oven, leave to cool on the table, and then put it in the refrigerator for 9-10 hours to ripen and settle. Next, you can remove the grid from the product, cut it into slices and serve.

Bon Appetit!

Shank in foil in the oven with mustard and honey

The Bavarian pork shank recipe with spicy mustard, fragrant honey and soy sauce will allow you to get a dish for dinner that is in no way inferior to the restaurant menu. Such a shank has a beautiful crispy crust and is always obtained, even by novice cooks.

Cooking time: 2 hours 10 minutes.

Servings: 5.

Ingredients:

• Pork shank - 900 g;
• Garlic - 8 cloves;
• Ginger - 6 circles;
• Soy sauce - 2 tbsp. l .;
• Honey - 2 tbsp. l .;
• Mustard - 1 tbsp l. (regular from a can);
• Ketchup or tomato paste - 1 tbsp l .;
• Extra sea salt - to your taste.

Cooking process:

1. Wash the pork part well, singe the hairs, if any, and scrape. Dry the pork with paper towels and cut deeply criss-crosswise in the meat and skin. Rub the shank with salt, for rubbing the skin, it is better to take more salt. Peel three cloves of garlic and squeeze through a press, grate the pork with this gruel on all sides.
2. In a bowl, mix the mustard, 1 tbsp. l. honey and half soy sauce. This will be the first marinade.
3. Spread the pork part with the marinade on all sides, be sure to coat all the cuts in the skin so that the marinade can enter and soak the meat.
4. Peel the rest of the garlic, cut into slices. Cut the ginger into slices too. Stir them in with salt to salt the inside of the shank.
5. Lash the pork with ginger and garlic chunks with salt.
6. Cover the baking sheet with foil (2-3 layers), put the shank on it. Cover the meat on top with a layer of foil and put in the oven at 180 degrees for 1 hour.
7. For the second marinade, stir in the rest of the honey, soy sauce and ketchup.
8. Pull out the shank, remove the foil from it and coat with the second marinade on all sides. Place the meat in the oven and bake for about 25 minutes. Again coat the shank with marinade and let it bake in the oven for 15 minutes, until a beautiful golden crust appears.
9. Remove the finished knuckle from the oven, remove the foil. Serve with baked vegetables or sauerkraut stew.

Bon Appetit!

Shank in foil in the oven with potatoes

A fairly simple dish that can be prepared for Sunday lunch for the whole family. It is the back leg that needs to be bought, the front leg is more suitable for the jellied meat. If you do not want to get a spicy spicy dish, you do not need to add chili peppers.

Cooking time: 2 hours 35 minutes.

Servings: 6.

Ingredients:

• Pork shank - 1.6 kg;
• Potatoes - 1 kg;
• Carrots - 180 g;
• Onions - 2 pcs.;
• Garlic - 1 head;
• Chili pepper - 1 pc.;
• Celery stalk - 2-3 pcs.;
• Parsley - 1 root;
• Dried celery - 1 bunch;
• Bay leaf - 4 pcs.;
• Fennel seeds - 1 tsp;
• Coriander seeds - 1 tsp;
• Mayonnaise - 2 tbsp. l .;
• Vegetable oil, salt, ground black and red pepper - to your liking.

Cooking process:

1. Put washed parsley root, bay leaves, dried celery in a deep saucepan.
2. Rinse the shank, scrape out and rinse again in cold water, put on the herbs in a saucepan.
3. Wash the onion, you do not need to peel it, cut it into a couple of pieces. The onion skins will give a golden color. Peel the garlic cloves and cut them in half. Add garlic and onion to a saucepan.
4. Pour cold water over the shank so that it completely covers the meat.
5. Pour salt into a saucepan, add fennel, coriander seeds, put a chili pod.
6. Add celery stalks to the meat in a saucepan, cover tightly and put on fire, bring to a boil. When the broth boils, skim off the foam with a spoon, reduce heat to low and cook the meat for 2 hours.
7. Remove the peel from the potatoes, cut large specimens in half, smaller potatoes, leave whole. Scrape the carrots, trim off the ends. Put the peeled vegetables into the broth half an hour before the end of cooking.
8. Remove the broth from the heat, remove the meat with vegetables and place on paper towels. Put boiled vegetables in a baking dish. Grease the shank with mayonnaise, sprinkle with coriander seeds and fennel, wrap in foil. Pour vegetable oil over potatoes and carrots. Bake at 210 degrees for about half an hour, for 5 minutes. remove the foil from the meat before cooking to get a nice crust. Remove the dish from the oven.
9. Serve hot pork knuckle with potatoes, garnish with fresh herbs.

Bon Appetit!

Shank in foil in the oven with garlic

Baked pork shank with a piquant garlic aroma is prepared quite simply, the main thing is to coat the meat well with marinade so that it is subsequently soft and nourished. This dish is good to serve with jacket potatoes or fresh vegetable salad.

Cooking time: 2 hours 15 minutes.

Servings: 6.

Ingredients:

• Pork shank - 1.4 kg;
• Garlic - 1 head;
• Coriander - 1 tsp;
• Ground black pepper - 1 tsp;
• Salt - 1 tsp;
• Vegetable oil - 3 tbsp. l.

Cooking process:

1. Prepare the marinade: combine freshly ground black pepper, ground coriander, vegetable oil, salt in one bowl. Add peeled garlic, grated on a fine grater.
2. Mix the marinade mixture thoroughly before combining.
3. Rinse the shank, dry it and make an incision in the center up to the bone.
4. Gently cut the meat from the bone on three sides without damaging it and the skin. Do not remove the meat from the bone to the end, leave the bone in the center hanging on a certain amount of meat.
5. Coat the meat with garlic marinade. Make not very deep cuts along the bone in the meat so that the juices of the marinade better saturate the pork.
6. Wrap the knuckle around the bone in a roll, pull and fix with twine. Grate on top with the rest of the marinade. Wrap the shank in several layers of foil and place in a baking dish.
7. Remove the pork pan in an oven preheated to 190 degrees and bake for about 1.5 hours. Then open the foil, reduce the temperature to 170 degrees and bake the meat for about 15 minutes. You do not need to keep it longer so that the garlic does not start burning. Serve the shank hot with a side dish or cool, remove the meat from the bone, chop and serve as a cold snack.

Bon Appetit!

Shank in foil in the oven with soy sauce

A dish that any man will surely appreciate is pork shanks baked in soy sauce marinade. Pork turns out, as in the picture: an appetizing, fried brown crust hides the most tender meat that melts in your mouth.

Cooking time: 8 hours.

Servings: 14.

Ingredients:

• Pork shanks - 4 kg;
• Soy sauce - 180 ml;
• Garlic - 6 cloves;
• Bay leaf - 3 pcs.;
• Honey - 3 tbsp. l .;
• Allspice peas - 7 pcs.;
• Onions - 2 pcs.;
• Salt, ground black pepper - to your liking.

Cooking process:

1. Wash pork knuckles, scrape off the hairs, rinse again. Place in a deep saucepan, cover with cold water and put on fire.
2. When the water boils, reduce the heat to low. Do not forget to remove the foam during cooking. Add peeled onions, peppercorns, bay leaves and salt to taste. Cook for 2 hours.
3. For the marinade, combine honey, soy sauce, minced garlic and ground pepper. Mix everything well until the honey dissolves. If the honey is slightly sugared, it must be preheated directly in a jar on a water bath until it flows.
4. Pour boiled pork knuckles with prepared marinade and leave to marinate for 4 hours. From time to time, turn the shanks in the marinade so that it evenly soaks all the meat.
5. Cover the baking sheet with foil. Transfer the pork to a baking sheet, pour the marinade on top. Wrap the foil on top of the shanks and remove the baking sheet in an oven heated to 200 degrees for 1.5 hours.
6. After the specified time has elapsed, open the oven and remove the foil from the top of the meat. Bake in the oven until a beautiful golden crust is obtained (about 15-20 minutes).
7. Remove the baking sheet with knuckles from the oven and cool slightly.
8. Serve the meat with baked potatoes and sauerkraut.

Bon Appetit!

Shank in foil in the oven with vegetables

Although they say that there is tough meat in the shank, you should not believe this: the main thing is to bake the pork correctly. You need to choose a shank from 1.5 kg, because if it is less, there will be one skin and bone. We suggest baking the shank together with vegetables, which provide additional juice that will saturate the meat.

Cooking time: 10 hours.

Servings: 6.

Ingredients:

• Pork shank - 1.6 kg;
• Carrots - 4 pcs.;
• Mustard with grains - 1 tbsp l .;
• Garlic - 4 cloves;
• Salt - to your taste;
• Celery stalk - to your liking;
• Onions - 3 pcs.;
• Olive oil - 4 tbsp. l .;
• Soy sauce - 130 ml;
• A mixture of peppers, Provencal herbs - to your liking.

Cooking process:

1. Rinse the shank well, scrub off the dirt, rinse again and pat dry with paper towels. Using a sharp knife, make cuts in the skin to better marinate the meat.
2. Rub the shank on all sides with coarse salt.
3. For the marinade, mix olive oil, soy sauce, mustard, liquid or melted honey, a mixture of peppers and your favorite seasonings, squeeze out the garlic cloves through a press. To stir thoroughly.
4. Grate the pork part with this marinade on all sides, smear under the skin, where it works.
5. Place the pork leg in a saucepan, pour over the rest of the marinade on top, close and refrigerate overnight. Turn the shank several times during the night to evenly distribute the marinade over the meat.
6. In the morning, peel the onion with carrots, cut the celery stalk, cut the onion into half rings.
7. Cut the carrots in half lengthwise and cut each half into half rings.
8. Grease a baking dish with vegetable oil, put vegetables in it, lightly salt and stir.
9. Put the shank on top of the vegetable pillow and pour over the remaining marinade. Sprinkle everything with celery pieces.
10. Cover the dish with vegetables and meat with foil on all sides and place in an oven preheated to 180 degrees for 2 hours. After a specified period of time, remove the foil, turn the knuckle over, pour over it with the released fat and bake for another half hour until a golden crust forms.
11. Serve well-stewed shank on a cushion of vegetables with which it was baked.

Bon Appetit!