Knuckle baked in the oven

Most housewives are not averse to replenishing their culinary piggy bank with recipes for tasty and satisfying dishes that are inexpensive, are easy to prepare, but are able to decorate a festive table. Such is the knuckle baked in the oven. This dish is perfect for a family dinner and dinner party. If it is cooked correctly, there is hardly a person who is unhappy with the taste of this dish.

Cooking Features

Knowledge of the recipe is sometimes not enough to cook a really tasty dish. And all because the result depends not only on the ratio of ingredients, the method and time of their heat treatment. Of great importance is the choice of products and their preparation for further processing, as well as other things that may seem insignificant.

Shifting are front and rear. The front ones are ideal for preparing jelly, while the rear ones, larger and fleshy, are more suitable for baking.
Pork, in particular the knuckle, must be washed in warm water before cooking, because there is too much fat in it. In addition, the knuckle must be well scrape. It will be easier to clean the knob if you hold it in water for a couple of hours before.
Even prolonged roasting will not allow making a soft shank skin. If you want it to become softer, you need to boil the shank before baking. And it should be done for at least two hours, otherwise the expected effect may not be.
The roasting time of the knuckle depends on its size, the temperature in the oven, and also on how long it was boiled before and whether it was boiled at all. For this reason, it is better to focus on the time specified in a particular recipe, adjusting it up or down, depending on the above circumstances. In other words, if you have more shank than the one specified in the recipe, the time of its heat treatment should also be increased.
If the shank is marinated before cooking, it turns out juicier and tastier. In addition, the organoleptic qualities of the finished dish largely depend on the marinade.

Bake the knuckle in the oven can be in a sleeve or foil, as well as directly in the form for baking. The first options are considered more successful, as in this case, the meat does not dry out, remains tender and juicy.

Knuckle in honey-mustard sauce, baked in foil

Composition:

knuckle - 1, 5 kg;
honey - 70 g;
mustard (sauce) - 50 g;
garlic - 5 cloves;
salt - 10 g;
hops-suneli - 5 g.

Method of preparation:

Wash the shank in warm water, put it in cool water for one and a half hours, so that it is slightly “soaked”, scrape the skin with a knife, wash the meat again in warm water, dry it with paper napkins.
On the perimeter, make three circular incisions on the skin. It is necessary that the skin does not tighten the meat when baking.
Peel the garlic, cut each clove into 2-3 pieces, stick the knuckle with garlic through the cuts on the skin.
Heat the honey so that it melts to a liquid state. Mix it well with mustard. Add seasoning to this mixture, salt and mix again.
Spread the roll on all sides with honey-mustard sauce.
Wrap the knuckle in foil and place it in a cool place for a couple of hours so that the meat is marinated.
Put the knuckle in the foil on a baking sheet. Preheat oven to 180 degrees. Put a pan in it. Bake 2 hours.

If the knuckle is larger (2 kg), the baking time should be increased to 3 hours. Serve baked shank can be entirely. If you cooked it for a family dinner, cut it into slices and serve with mustard and a side dish of stewed vegetables. Pork prepared according to this recipe can also be served as a cold snack, cooled and thinly sliced.

Knuckle baked in foil with potatoes

Composition:

knuckle - 1, 5 kg;
potatoes (preferably young) - 1 kg;
onions - 0, 2 kg;
bay leaf - 1 pc .;
vegetable oil - 40 ml;
black pepper peas - 6 pcs .;
salt, complex seasoning for kebab - to taste.

Method of preparation:

Prepare the knuckle for baking, washing and scrubbing well. Do not forget to dry.
Mix the seasoning for shish kebab with butter and rub the knuckle with this mixture. Instead of butter, you can take mayonnaise or sour cream. They are needed in order to “pripechat” seasoning to the pork leg.
Cover the knob with cling film and put in the refrigerator for 2-3 hours.
Fold the foil in several layers, place the knuckle in the center.
Wash the potatoes; if it is not too young, then clean it. Cut large tubers in half, leave small ones whole. Spread the potatoes around the shank. Sprinkle it with a little salt and seasoning.
Peel the onions. Cut it into rings. If the bulbs are large, you can cut into halves or even quarter rings, but the rings still look better.
Spread the onion rings on the potato, between the knuckle and the potato, between the tubers.
Put peppercorns and bay leaves.
Pack carefully together in foil.
Place on a baking sheet, send it to an oven preheated to 180 degrees. Bake for 2 hours.

The shank prepared according to this recipe is best served hot, using potatoes and onions as a side dish, with which it is baked.

Shank baked in the sleeve

Composition:

knuckle - 1, 5 kg;
honey - 35 g;
adjika - 20-30 g;
soy sauce - 40 ml;
orange - 0, 5 pieces;
lemon - 0, 5 pcs .;
garlic - 3 cloves;
salt, spices - to taste.

Method of preparation:

Wash, scrape, scrape, dry with a towel.
Wash fruit. Squeeze the juice from half a lemon and half an orange into a bowl. Pour in soy sauce here.
Melt the honey, mix it with adjika and add to the mixture of soy sauce and citrus juice.
Add spices and salt to taste. You should be careful with salt, and if you do not like salty too much, you can do without it. After all, both soy sauce and adjika contain it in sufficient quantity.
Carefully coat the knuckle with the sauce and leave to marinate under the film for two hours.
Peel the garlic, slice it into plates.
Place a piece of garlic in the culinary sleeve, then put the knuckle in it and add the remaining garlic, putting it on top of the meat. Pour the sauce in which the knuckle marinated into the sleeve.
Tie a sleeve on both sides, pierce a few holes in it with a toothpick.
Put the sleeve with the knuckle holes up into the baking dish. Put in preheated to 180 degrees oven. Bake the knuckle for 2 hours, then cut the sleeve and bake another 15 minutes.

Pork, baked in the sleeve according to this recipe, you can eat both cold and hot. In the latter case, do not interfere with a side dish of baked or stewed vegetables.

Knuckle baked in a sleeve with sauerkraut

Composition:

knuckle - 1, 5 kg;
sauerkraut - 0, 3 kg;
potatoes - 0, 3 kg;
celery root - 100 g;
carrots - 0, 2 kg;
bulb onion - 0, 2 g;
soy sauce - 50 ml;
beer - 100 ml;
honey - 35 g;
vegetable oil - 50 ml;
salt, spices - to taste.

Method of preparation:

Wash the pan, put it in the pan.
Peel the vegetables. Cut the celery root into large pieces, cut one carrot and one onion in half. Put to the knuckle. Add spices to taste. Black peppercorns and bay leaves are well suited.
Fill the knuckle with water and place it on the stove. Boil, periodically topping up with water, for two hours.
Rub the remaining carrots.
Onions not used for cooking meat, cut into half rings and fry in oil.
Add carrots, fry together for 5 minutes.
Boil the potatoes until half cooked, peel and cut into round pieces.
Rinse and squeeze the cabbage. Add to the onion and simmer for 10 minutes.
Put the cabbage on the bottom of the sleeve. Put potatoes on it. Put the knuckle on the vegetables.
Mix soy sauce, beer, melted honey, spices. Pour over the knuckle mixture.
Tie up the sleeve by making several holes in it to allow steam to escape.
Put the sleeve in the form and place in the oven, preheated to 180 degrees.
Bake 40 minutes.