Recipe for pork shank in the oven: a few simple ideas. Baked boar knee - a recipe for cooking baked pork knuckle in Czech style Pork knuckle on the bone

How many things come to mind when thinking about the Czech Republic - the incredible beauty of the building, stunning stained-glass windows, crowded parks, quiet streets and unique atmosphere. A large number of small street cafes and restaurants attract hungry tourists with a variety of smells. And among these aromas, you can almost always smell the smell of the national dish - boar's knee.

Cooked boar knee ( Pečene vepřove koleno) is a traditional, one might say, classic dish of the Czech Republic, which cannot be forgotten if you try at least once.

From the original name, we can conclude that we are talking about the knee of a boar (young boar). As a rule, the dish is first boiled and then baked.

Pork knuckle in Czech is another name for this incredibly hearty and tasty dish, which is served in restaurants and cafes with a side dish of vegetables, a couple of slices of bread and, of course, with the famous dark beer.

Boar knee - a traditional recipe for cooking

Baked boar knee is a delicious dish, notable for the fact that you can recreate a traditional, true recipe yourself at home.

The traditional shank is cooked with stewed cabbage as a side dish.

To prepare the shank you will need:

pork knuckle;
dark beer 2 liters;
one medium carrot;
celery;
garlic;
spices: bay leaf, cloves, allspice, cumin;
salt.

To prepare the side dish you will need:

sauerkraut (1 kg);
one medium bulb;
broth - 200 ml;
vegetable/olive oil (approx. 100 ml);
spices: cumin, coriander.

To prepare the sauce you will need:

grain mustard - 1 tbsp;
honey - one tbsp

Cooking process:

We clean the skin of the pig's leg. If there is a bristle on it, then it must be singeed.
Wash the roll thoroughly. If necessary, cut into pieces so that it fits in the pan.
Completely fill the shank with beer. We put on the stove on a strong fire.
While the shank is cooking, prepare the vegetables: peel and chop the carrots and onions. Peel the celery root and cut into large cubes. We clean the garlic and divide it into cloves.
After boiling the beer, remove all the foam and make the fire smaller.
Add the vegetable mixture that we have already prepared to the knuckle on the stove. Also sprinkle with spices and salt.
We leave to cook for 2 hours under the lid. After the first hour, turn the shank over.
To prepare the side dish, chop the onion medium-sized and fry on all sides in a pan.
Free the cabbage from the brine and add to the onion in the pan. Stir.
After the cabbage is fried, add the broth, cumin and coriander to it. Simmer over low heat for 30 minutes.
Prepare the sauce: mix honey and mustard with beer broth from a saucepan (2 tablespoons).
At the end of 2 hours, remove the shank from the pan. Let her cool and dry.
Distribute the sauce on the dried knuckle.
We put cabbage and shank on a baking sheet, put in the oven for 30 minutes at a temperature of 160 °. Stir, constantly dousing the dish with beer broth and sauce.
Ready. Serve the shank with a side dish, you can add mashed potatoes and vegetables.

Czech baked pork knuckle in the oven

Pork knuckle baked in the oven is an incredibly tasty and satisfying dish.

As an ideal basis for the dish, give preference to a meaty, as less fatty shank as possible.

pork knuckle;
one medium bulb;
garlic;
dark beer (2 liters);
spices: bay leaf, cloves, black pepper, cumin;

Cooking process:

Thoroughly wash the pig's knuckle. If necessary, cut in half so that it fits in the pan.
We place the prepared shank in a saucepan and completely (+ 2 cm) fill it with water. We put it on the stove. As soon as the water boils, remove the foam, add the pre-chopped onion and reduce the heat. We continue to cook for another 60 minutes.
Over time, add spices (to taste) and salt. Let it cook for another half hour.
In the finished shank we make holes into which we place the peeled garlic. Sprinkle the knuckle with spices, if necessary, sprinkle with salt. We place on a baking sheet.
Pour the shank with dark beer. We put the baking sheet in the oven for 60 minutes, constantly dousing it with beer.
After the time has elapsed, we take the shank out of the oven. Serve hot.

Czech baked pork knuckle in a slow cooker - recipe

A dish cooked in a slow cooker has many advantages.

The advantages of a slow cooker are the speed of cooking, as well as the fact that you do not have to constantly stand and monitor cooking.

You can be sure that the meat will not burn and will be soft and soaked.

To prepare the dish you will need:

pork knuckle;
dark beer (0.5 l);
garlic;
bay leaf, cumin, allspice;
brown sugar and salt

Cooking process:

Before cooking the shank, it must be marinated. Pickling is carried out in several stages:
- Place the shank in a container and fill with beer.
- Add sugar and salt to taste;
- Sprinkle with spices: cumin, bay leaf, pepper;
- Cut the garlic into small cubes and add to the marinade;
- Cover with cling film or foil and leave in a cool place.
After 6 hours, we take out the shank. It needs to dry out a bit. Do this with a towel.
Make cuts along the surface of the meat, into which we place the pieces of garlic. You can rub with spices and salt to taste.
Put the meat in a slow cooker, adding olive oil. We also move the remaining marinade back to the shank.
Set the multi-cooker in the "multi-cook" mode at 120 ° for 120 minutes.
After the lapse of time, do not remove the knuckle immediately, leave it to sweat in the slow cooker for another 20 minutes.
Ready! Serve hot. Potatoes cooked in any form are ideal for such meat. You can add greens.

Video with a recipe from Czech comrades:

So, as you can see, it will not be difficult to cook this dish on your own, the only thing you need is patience, because the dish, in total, is cooked for more than three hours.

But trust me, it's worth it! Good luck with your culinary experiments and bon appetit!

The heroine of our today's story, pork knuckle, has won the greatest popularity in Germany and the Czech Republic. She did not remain deprived of love with us in Russia either. Juicy, tender, with a ruddy baked crust, the knuckle fits perfectly into our winter menu. After all, it is precisely in the cold winter times that our body definitely needs 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 cooking a pork knuckle, but the trouble is, in the hands of inexperienced housewives, this tasty part of a pork carcass can easily turn into a hard, dry, inedible dish. In order to help our readers avoid common mistakes and disappointments, today we are working with us to figure out and remember how to cook pork knuckle, how to cook it so that it always pleases you and your loved ones with its tenderness, juiciness and such an appetizing aroma.

It is customary to call the knuckle the lower part of the pork ham, adjacent to the knee joint. For the preparation of second hot dishes, the more meaty back knuckle is most often used, while the front knuckle is usually used to prepare soups and jelly. On sale you can find both raw knuckle and smoked knuckle, which, among other things, serves as one of the most important ingredients for making pea soup. As for the back knuckle, which is used as an independent hot dish, traditionally, to preserve juiciness and give the meat special tenderness, such a knuckle is boiled with spicy vegetables and herbs, and only then baked in the oven. Despite the seemingly so strict limits of this method of cooking, we still have a very, very wide field of activity for applying imagination and preparing a dish that would fully correspond to our own taste preferences. You can widely vary the bouquet of herbs, spices and vegetables used when boiling the shank, achieving a delicate aroma and taste. Before baking, the boiled shank can be marinated in spices, herbs and wine, giving it a special piquancy. And when sending the shank to the oven, you should definitely coat it with your favorite baking sauce, sparing no spices and herbs that will give the finished dish a special charm, enriching it with new shades of taste and aroma. And, of course, you should not be limited only to baking a whole shank. From the knuckle, you can cook other no less tasty and mouth-watering dishes. Pork knuckle can be boiled and made into soup, it can be stewed with vegetables, fried with potatoes and even baked in a pot with mushrooms.

Without limiting the flight of your imagination in any way and allowing you to cook hundreds of delicious dishes, the knuckle still requires knowledge of small cooking secrets and small culinary tricks.

1. Before you go shopping, be sure to decide which pork knuckle dish you are going to cook. For jelly and soup, you will need a front knuckle. There is not very much meat on such a shank, but it is rich in extractive and gelling substances. If you want to cook pea soup, then smoked knuckle will be the best choice for you, which is also great for stewing with cabbage or other vegetables. But for baking the whole shank in the oven, as well as for other second hot dishes, it is best to take the back, more meaty shank.

2. When choosing a pork knuckle in the market or in a store, pay close attention to its appearance and smell. Carefully inspect the skin - a good fresh shank will be covered with a light, almost white skin without any spots. The meat should be dense, elastic with a small amount of fatty layers. When pressed with a finger, a good fresh knuckle springs up, and the resulting hole immediately straightens. If the pit from pressing remains for a long time, then you are offered a stale, stale knuckle. Be sure to look at the color of meat and fat. The darker the color of the meat and the more yellow the color of the fat, the older the animal whose shank was offered to you, and the more rigid and dry your finished dish will turn out to be. Be sure to smell the shank before buying. Fresh meat has a pleasant, slightly sweet smell. If the shank offered to you smells unpleasant, confusing your sense of smell with sour, putrid odors or the smell of ammonia, refuse to buy, a tasty dish from such a shank will not work.

3. Before you start cooking your chosen dish, the pork knuckle must be properly prepared. To begin with, lightly burn the skin of the shank over the gas, then carefully scrape it with a knife and wash it properly under running water, helping yourself with a metal washcloth. At this stage, the shank is already completely ready for further cooking. If you want to give the pork knuckle additional softness and tenderness, place the knuckle in a deep bowl, pour milk over it so that it completely covers the knuckle, and leave it for two to three hours in a cool place. Then remove the knuckle from the milk, rinse thoroughly again in running water and dry slightly.

4. Let's try to cook our first pork knuckle according to the simplest recipe. Place the shank in a deep saucepan and fill with water so that it covers the shank by a couple of centimeters. Remove the shank from the water, salt the water to taste and bring to a boil. Believe the knuckle in boiling water, add one peeled whole onion and one stalk of celery, cut in two. Bring the water back to a boil, remove the foam and cook the shank over medium heat for one hour. After the time has elapsed, remove the pan from the heat and let the shank cool slightly in the broth. Meanwhile, prepare the spread. To do this, mix one tablespoon of liquid honey, one tablespoon of soy sauce and one teaspoon of mustard. Rub the cooled knuckle with salt and black pepper, brush with vegetable oil and place in a greased baking dish. Bake in a preheated oven at 200⁰ for 50 minutes. Then remove the knuckle from the oven, generously grease the top with the spread prepared in advance and return to the oven for another 10 - 15 minutes.

5. Unusually tender and fragrant knuckle cooked in beer. Wash two pork knuckles thoroughly and soak in water or milk for 10-12 hours. Prepare the marinade in a separate bowl. To do this, mix two liters of light beer, 1/3 teaspoon each of thyme, rosemary, cumin and oregano, one finely chopped onion, three chopped garlic cloves, salt and red pepper to taste. Drain the water in which the shank were soaked and fill them with beer marinade. Leave to marinate in a cool place for six hours. Put the pickled shanks together with the marinade into a deep saucepan, put on fire, bring to a boil and cook under the lid over the lowest heat for two hours. Remove the boiled shanks from the marinade and cool slightly. Stuff the shank with pieces of garlic, helping yourself with a sharp thin knife. Transfer the shanks to an oiled baking dish, brush the top with a mixture of one tablespoon of mustard and two tablespoons of olive oil. Pour ½ cup of beer marinade into the mold and bake the shank in an oven preheated to 200⁰ for an hour and a half. Every 15 - 20 minutes, water the shank with rendered juice and fat.

6. Pork knuckle turns out very tasty if you stew it with potatoes and garlic. Wash thoroughly, chop into portions and dry with napkins or towels two pork knuckles. In a frying pan, heat two tablespoons of vegetable oil and fry the pieces of shank over high heat on both sides until golden brown. Transfer the fried pieces of the shank to a deep pan, and in the fat remaining in the pan, fry one finely chopped onion and six chopped garlic cloves until golden brown. Then add two tablespoons of tomato paste, one liter of water, salt and black pepper to taste. Mix thoroughly, bring to a boil and pour the sauce into a saucepan with shanks. Bring back to a boil and cook covered over low heat for 20 minutes. Remove the saucepan from the heat and transfer the contents to a greased baking dish. Add 700 gr. potatoes, cut into large pieces, mix lightly and bake everything together in an oven preheated to 200⁰ for 40 minutes. Sprinkle with finely chopped cilantro or parsley before serving.

7. The classic combination of smoked pork knuckle and sauerkraut is perfect in our next dish. It is not at all difficult to prepare it. Grease a deep frying pan or a heavy-bottomed pot with melted butter. Put two cups of sauerkraut on the bottom of the dish, put slices of two large tomatoes on top of the cabbage, add two bay leaves and a few peas of allspice. Next lay out three large smoked shank. On top of the rolls, lay another layer of two cups of sauerkraut, two sliced tomatoes and one sweet pepper, cut into strips. Add a few more allspice and season with ground black pepper to taste. Pour everything with one glass of cabbage brine. Bring to a boil over medium heat and cover the pot with a lid. Reduce the heat to low and simmer everything together for two hours until tender. Be careful not to burn your food! Sprinkle with finely chopped parsley before serving.

8. Unusually fragrant, tasty and very satisfying is the traditional German dish "Eisbein" with smoked pork knuckle. Place one large smoked pork knuckle in a saucepan, cover with hot water, bring to a boil and cook over low heat under a lid for two hours. In a cauldron or a deep frying pan with a thick bottom, heat one tablespoon of vegetable oil, add 300 gr. fat brisket, cut into small cubes, and fry for 10 minutes. Then add 300 gr. boiled smoked sausage, cut into small pieces, and 300 gr. hunting sausages, cut into circles. Fry everything together for another five minutes, and then remove from heat. In a wide baking dish, put one kilogram of chopped fresh cabbage mixed with three cups of sauerkraut. Pour 1 cup of the hot broth from the shank boil over the cabbage and let it sit for five minutes. Put the fried sausages on top of the cabbage, add 4 tbsp. spoons of spicy tomato sauce and mix thoroughly. Place the mold in an oven preheated to 180⁰ for 20 minutes. Stir often so that the cabbage does not burn on top. After the time has elapsed, remove your dish from the oven, place the pork knuckle in the center of the cabbage and return the dish to the oven for another 20 minutes. Serve on a wide platter with the shank in the center and the braised cabbage around the shank. Don't forget to accompany your meal with a glass of good beer.

9. Smoked knuckle baked with cider according to an English recipe is very tasty. Place one large smoked shank in a greased baking dish, add two glasses of cider or apple juice, cover the form tightly with foil and place in an oven preheated to 200⁰ for two hours. After the time has elapsed, remove the knuckle from the oven, drain most of the melted liquid, leaving very little at the very bottom of the mold. Cool the shank slightly, and then with a sharp knife, make shallow diagonal cuts in the form of a mesh over the entire surface of the skin. Rub the knuckle with a mixture of 2 tbsp. spoons of liquid honey, 2 tbsp. tablespoons mustard, salt and black pepper to taste. Put the shank back into the baking dish and return to the oven preheated to 200⁰ for another 30 to 40 minutes. Serve with stewed cabbage and fresh vegetables.

10. The knuckle baked in a pot acquires an amazing softness of taste and tenderness. Thoroughly wash two large pork knuckles, place them in a deep saucepan, cover with hot water, bring to a boil and cook covered over low heat for two hours. Remove the prepared shanks from the broth and cool slightly. Using a sharp knife, separate the meat from the bones and cut into small pieces. Heat one tablespoon of vegetable oil in a frying pan, add one chopped onion and fry until golden brown. Then add one bell pepper, cut into small sticks, and two tomatoes, cut into thin slices. Simmer everything together for another 5 minutes. Remove from heat and season with salt, black and red pepper to taste. Lubricate portioned ceramic pots from the inside with melted butter, put stewed vegetables on the bottom, add one bay leaf for each pot. Place pieces of boiled shank on top of vegetables and pour 5 tbsp into each pot. spoons of broth and 1 tbsp. a spoonful of sour cream. Bake in a preheated oven at 200⁰ for 30 minutes. Serve with boiled potatoes and fresh or pickled vegetables.

And the Culinary Eden website on its pages is always happy to offer you even more interesting tips and proven recipes that will definitely tell you how to cook pork knuckle.

It is clear that you need to start yourself knuckle, preferably in the skin - there are many lovers of crispy pork skins who will sell their mother for it. If you don’t like it, cook it in the skin anyway, so the meat inside will remain juicier and will not dry out.

A standard shank weighs about 1200 g, but count it on one serving. Yes Yes exactly. Throw it on the skin and fat, on the bones, on the boil, and there will not be as much left as it might seem at first. But the portion will be solid, impressive.

In cooking shank, you can go in two ways - simple, but long, or a little more difficult, but fast. A simple way is to stick the knuckle into a preheated oven at a low temperature - about 160C - and hold it there for three hours. It does not suit us - to wait too long and the result is a little dry all the same.

Restaurant practice with its manufacturability goes the second way. First, the shank is boiled. Welded knuckle already much softer, juicier and has time to salt and soak in all sorts of flavors. It does not need to be baked for very long, just brown at a high temperature - just to order, which is convenient for both the cook and the client.

Cook

So what are we doing. Put water in a large saucepan to boil. As it boils, throw into it all sorts of roots - carrots, parsley, celery, ginger - coarsely chopped. Throw a couple of onions with a cut top in the last layer of the husk, stick cloves into the onions - 6-7. Salt the water strongly, add bay leaf and coarsely crushed black and allspice. Marjoram and juniper berries can be added to simulate the aroma of game.

Now you can load the washed and dried shank there, wait for it to boil again and cook over low heat for 40 minutes to an hour. Cooking time depends on the desired softness of the final product, on the total weight of the shank and on the age of the pig. In direct ratio.

intermediate stage

Put the cooked shank on a dish and let them cool a little so that you can already take it with your hands. Now the desired skin needs to be incised so that subcutaneous fat is baked faster and melted. They do this with a sharp knife, crosswise with rhombuses, with a step of a couple of centimeters. You need to cut through only the skin itself, trying not to touch the meat, from the convex outer side. You will get such notches as on a pistol grip.

knuckle it would be nice to grease - this can be done before baking, and towards the end. It is safer towards the end - the coating will not burn. Usually they take some spicy mustard of a large fraction, mix it with a small amount of vegetable oil or melted fat, add crushed pepper and coat the knuckle. It is convenient to do this with a silicone brush, pulling out a baking sheet with appetizing and already ruddy shanks. Remember to line the baking sheet with foil, otherwise it will be a chore to wash.

bake

The oven must be preheated to a high temperature in advance - you can start from 200-220C so that the skin immediately seizes, then after 10-15 minutes lower the temperature to 180-190C and hold until the skin becomes ruddy and glossy. Every 10 minutes it is good to water the shank with juices and fat. Total shank usually baked for 30-40 minutes, again depending on the total number, the presence of airflow-convection, etc.

Next to the shanks, it is very appropriate to put small sour apples in the free space: baked apples are an excellent side dish, as well as for fat geese.

Remove the finished shank from the oven directly on the baking sheet, cover loosely with foil and let rest for 10 minutes.

Garnish

Here, in fact, is the whole simple process. It remains to submit the rudders. They, of course, need a side dish, and with the function of neutralizing fat. We have already talked about apples, the classic addition is stewed sauerkraut. If possible, just buy German Sauerkraut in banks - in some places it is sold. No - put out the cabbage yourself, it's easy.

First, fry the onion in butter in a saucepan, then add the squeezed cabbage and fry everything together, then add half a glass of water or brine, sprinkle with breadcrumbs on top and set to brown in the same oven, on the lower level, under the shank. They will be ready almost at the same time, or remove the shanks and leave the cabbage for another 10 minutes while the shanks are resting. Make sure that all the liquid does not boil away - if necessary, add more in the process.

Traditionally, strong mustard and horseradish with sour cream are served with the shank, then it’s very good. Well, do not forget the serrated steak knife and fork, although many men at the sight of the knuckle immediately take on an animal appearance and torment it with claws and teeth. In principle, if we discard a thin touch of civilization and the conventions of upbringing, this has its own charm.

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The knuckle is a traditional dish for Czech cuisine, but it has long been firmly entrenched in Russian. Of course, pork knuckle is not a product that can be classified as dietary, but you can eat a little. And in order for it to give gastronomic pleasure, you need to be able to properly bake the knuckle in the oven in foil or in a sleeve.

You can bake such meat in 2 ways: after removing it from the bone and stuffing it with something, or on the bone. The latter option is suitable for serving in portions, and the first is mainly used when they want to make a sliced snack from the shank. There is not much difference in the duration and complexity of the work, although meat is baked a little faster without a bone, so housewives should familiarize themselves with all the options in order to choose a more convenient one.

Ingredients:

pork knuckles - 3 pcs.;
onions - 2 pcs.;
carrots - 3 pcs.;
bay leaf - 2 pcs.;
dark beer - 70 ml;
potato starch - 1 table. spoon;
salt - 2 table. spoons;
a mixture of ground peppers - 1 tsp. spoon.

Cooking method:

Remove the skin from the onion and the skin from the carrot. Cut into large pieces of 1 pc. of each vegetable, put in a small saucepan.
Put a bay leaf there, pour 2 liters of water. Let her boil.
Gently lower the washed pork knuckles: they should be completely covered with water. If this does not happen, add more boiled hot water (so that there is no strong temperature difference).
Cook the shank until soft for about an hour, setting the burner to medium power and not covering the pan. The exact time is determined by their value: in some cases, 1.5 hours are required.
Transfer the boiled shanks to the grate, let them flow around. Sprinkle with pepper and salt mixture.
Put the shanks in foil (it is advisable to take a separate sheet for each), place chopped onions and grated carrots next to them (which remained - not boiled), fasten the edges well.
Bake the shank for 1.5 hours at 180 degrees. Then remove the foil and on the grate (you need to put a baking sheet under it), brown for another 20 minutes, turning occasionally.
While the shanks are browning, warm the dark beer in a small container, add the starch, mix well. Drizzle the meat with this sauce before serving.

Such meat turns out to be very tasty when it is marinated in mustard-mayonnaise sauce, if desired, additionally laying any spices for pork there. The shank comes out very savory, perfect for beer or just for a hearty lunch. The potato in this recipe is an optional addition - if you do not need a side dish, you plan to serve a salad with a shank, do not use it.

Ingredients:

pork knuckle - 1 pc.;
mayonnaise - 60 g;
vegetable oil - 1 table. spoon;
garlic cloves - 3 pcs.;
mustard - 1 table. spoon;
salt - 1 tsp. spoon;
potatoes - 500 g.

Cooking method:

Wash the pork knuckle very well under running water, let it dry a little.
Place in a large saucepan, cover with water. Without salting, cook over medium heat under the lid for 1.5 hours. If desired, you can throw in a few black peppercorns, parsley root or onion.
Transfer the boiled shank to a cutting surface, cut vertically to remove the bones. Rub inside and out with salt.
Chop the garlic, walk it over the meat, too, on both sides.
Mix mayonnaise with mustard, treat the shank inside with this sauce.
Roll it into a roll, tie it tightly with a thread. Place in a film and let lie in the refrigerator for 3 hours for impregnation.
Place the marinated pork knuckle in foil, drizzle with vegetable oil and wrap. For reliability, it is worth making 2 layers of foil.
Put in a heat-resistant form, pour a glass of water there. Bake the shank at 200 degrees for an hour.
Unfold the foil, leave the shank in the mold and bake for another 20 minutes. Due to the fact that the meat was cooked without a bone, it can be served by cutting into slices.

How to cook pork knuckle in the oven juicy without a bone?

To a greater extent, not even the marinade and other additives are responsible for the juiciness of the meat, but the cooking method itself: the baking dish should not be open, otherwise a long heat treatment will dry the surface. It is best to cook in a sleeve or foil, but if you want to use a heat-resistant dish, be sure to pour a glass of water into it and tighten the top with foil: this will increase the humidity inside. At the moment of browning the shank on the grate, you should pour the meat with juice protruding from it every 5 minutes. And additionally, the juiciness can be provided by the filling, which is filled with the shank removed from the bone.

Ingredients:

pork knuckle - 1 kg;
onion bulb;
carrots - 2 pcs.;
mushrooms - 200 g;
garlic (cloves) - 3 pcs.;
butter - 20 g;
black pepper (peas) - 5 pcs.;
bay leaf - 3 pcs.;
salt - to taste.

Cooking method:

Pour cold water over the shank placed in the pan. Let it boil and remove the foam with a slotted spoon.
Throw bay leaf, peppercorns and sliced \u200b\u200b(necessarily peeled) carrots. To cover with a lid.
Having set a low fire, boil the shank for 2 hours. If it is larger than indicated in the recipe, it is worth increasing the cooking time to 3 hours.
In half the volume of butter, fry the finely chopped onion and mushroom plates. Add grated carrots, cook until all products are soft.
Put the boiled shank on a cutting board, cut vertically to remove the bone.
Place the warm filling in the center, instead of the bone. Add remaining butter.
Form a roll of meat, wrap with cling film. Place in refrigerator for 2 hours.
After removing the film, tie the shank with a thread, put it in a baking dish. Tighten the top with foil, put in a hot oven.
Bake at 190 degrees for half an hour, then remove the foil and cook for another 20 minutes, periodically turning the meat over.

Boiled pork knuckle is a very tasty and nutritious meat dish that everyone should definitely try to cook. Also, pork knuckle is often boiled to make a rich broth for soup, for jelly or for subsequent baking, so many will be interested to know how long and how to cook pork knuckle in a saucepan so that the meat turns out tasty and tender, and also tasty rich broth remains.

How long to cook pork knuckle?

The cooking time of a pork knuckle, like legs, is quite long and depends on what it is cooked for (for subsequent baking, for making jellied meat, for soup, or as a ready-made dish). Let's take a closer look at how much you need to cook pork knuckle for various purposes:

How long to cook pork knuckle until tender? If the boiled pork knuckle is to be used as a ready-made dish, it must be cooked for at least 2 hours (the meat should become soft and tender).
How much to cook a shank for broth (for borscht or soup)? To prepare the broth from the shank, it will be enough to cook it for 1-1.5 hours after boiling water in a saucepan.
How long to cook pork knuckle before baking in the oven? Before baking in the oven, the shank is boiled in salted water with spices for an average of 1-2 hours after boiling water in a saucepan (cooking time depends on the size of the shank), until the meat becomes soft.
How much to cook pork knuckle for jelly (jelly)? To prepare jellied meat, the knuckle needs to be cooked for an average of 5-6 hours after boiling water in a saucepan.

Having learned how long it takes to cook a pork knuckle in a saucepan, we will further consider the sequence of its preparation in order to know how to cook it correctly and prepare it for cooking.

Ingredients: pork knuckle 1 pc, water - 2 l, salt - 1 tsp, black peppercorns - 3-4 pcs, allspice peas - 2-3 pcs, onion - 1 pc, carrots - 1 pc, garlic - 3-4 cloves.
Total cooking time: 2 hours, cooking time: 2 hours.
Calories: 294 calories (per 100 grams of product).
Cuisine: Slavic. Type of dish: meat dish. Servings: 2.

Depending on the purpose for which the pork knuckle is cooked, the cooking process itself, as well as the cooking time, will differ. Let's consider further how to cook a pork knuckle in a pan, if you use it further as a ready-made dish (the main goal is tasty and tender meat):

First of all, the shank must be prepared for cooking, namely, rinse thoroughly in cold or warm water (you can additionally use a clean brush or knife to clean more contaminated places on the surface of the shank).
Next, select a large pot, put the knuckle in it and fill it with cold water (the water should completely cover the knuckle and its level should be several centimeters higher than the knuckle itself), after which we take out the knuckle (this procedure was needed to measure the required amount of water for cooking) .
We put the pan on the stove and bring the water to a boil over high heat, and at this time the shank itself can be stuffed with garlic (you can use about 3-4 cloves of garlic, peeled and cut in half lengthwise).
After the water boils in the pan, we put the prepared shank in it, wait for the water to boil again in the pan, reduce the heat (the water should not boil much) and remove the foam formed on the surface of the water.
Put a peeled whole onion and carrots in a saucepan, add salt to taste, put a bay leaf (a couple of leaves) and peas (black and allspice, 2-3 each).
We cover the pan with a lid and cook the pork knuckle for an average of 2 hours until the meat becomes soft and tender (if the knuckle is cooked for soup, jelly or for baking, then you need to use the cooking time indicated at the beginning of the article).
When cooking, periodically remove the foam on the surface of the water, and also, if necessary, add a little hot boiled water if it quickly boils away.
At the end of cooking, we check the meat for readiness (it should be soft, juicy and tender) and, if the shank is cooked, we take it out of the pan and carefully cut it into pieces.
That's all! Delicious boiled pork knuckle is ready, now it can be served with various salads or side dishes, and you can also prepare a delicious sauce for it.

In conclusion to the article, it can be noted that knowing how much time and how to cook a pork knuckle in a saucepan, you can cook a very tasty and nutritious meat dish for any side dish for yourself and your loved ones. We leave our feedback and useful tips on how to cook pork knuckle (shank) in a saucepan in the comments to the article and share it on social networks if it was useful to you.

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