Put the knuckle in a large saucepan, cover with boiling water, salt generously. Bring to a boil, remove the foam as carefully as possible.

Break the bay leaf into pieces. Cut the leek stalk lengthwise and rinse. Cut the white part very thinly and save, and cut the green part into 2-3 parts and put in a pan with a knuckle. Put the carrots cut into large pieces there. Simmer over low heat for 1 hour 20 minutes.

Dry the thawed mushrooms and finely chop. Chop the onion. Quickly sauté the mushrooms over high heat in ghee until golden brown. Add the white part of the leek and onion, fry for another 5 minutes, stirring occasionally. Remove from heat and transfer mushrooms and onions to a bowl.

Turn the pork (neck) through a meat grinder. Fry in the same pan where the mushrooms were fried, without adding oil, over high heat, breaking the minced meat with a fork, 4-5 minutes.

Mix mushrooms with onions and sautéed minced pork, season with pepper and salt. Remove the shank from the broth (you won't need it) and carefully remove the bone so that the meat does not fall apart. Beat the yolks with mustard and 1 tsp. broth until smooth.

Rating: 5.0/ 5 (2 votes cast)

Greetings to all culinary specialists on the site site!

Especially since the holidays are just around the corner and this photo recipe will definitely come in handy. This meatloaf it smells very appetizing, it turns out juicy and soft, with a slight aftertaste of smoked prunes and honey-mustard notes. Despite the fact that the dish is exquisite and festive, it is not difficult to prepare it.

If pork is fatty meat for you, then it turns out very tasty. Also, dried fruit can be included in the composition of the salad, for example,. And from pork New Year I propose to cook or Any of these dishes is perfect for celebrating the New Year 2017.

Ingredients:

  • 1 pork shank (preferably the front);
  • 15 pitted prunes;
  • 1 tsp table mustard;
  • 1 tbsp liquid honey;
  • A pinch of ground coriander, rosemary, black pepper and salt.
  • 1 onion (for broth);
  • 1 carrot (for broth);
  • 3 lavrushki (for broth);
  • 1 tbsp salt (for broth)


How to bake pork knuckle with prunes in the oven?

To start, let's prepare pork knuckle. You shouldn't have any problems with this. We scrape the shank well, wash it, fill it with plenty of cold water, soak it so that all the blood is gone. In the process, the water can be changed several times with clean water.

The shin prepared in this way is lowered into the pan. We also put the peeled carrots there, after cutting it into 2-3 parts, an onion, a bay leaf. Pour cold water, salt, bring to a boil.

If you plan to use the broth for cooking any dishes, then first it is better to boil the drumstick in clean water without spices and vegetables. When the foam rises, drain the water, rinse the pan and the drumstick itself. Pour the meat with clean water, add vegetables, salt, bring to a boil again. If noise is formed, remove it with a slotted spoon.

Cook the shank over medium heat for 1.5-2 hours, until the meat becomes soft and easily moves away from the bone. Remove from broth and cool until warm.

ADVICE. It is very important not to digest the pork shank, otherwise it will then be impossible to roll it up later.

Meanwhile, wash the prunes with warm water. If there are bones, remove. It happens that very dry berries come across. In this case, they can be poured with boiling water for 5 minutes, then drain the water, dry the prunes with paper towels.

Prepared dried fruits cut into strips.

Put the cooled shank on a cutting board, make a longitudinal cut to the bone. Then carefully cutting off the meat from the bone, unfold the flesh in a layer.

We make additional cuts in whole pieces of meat.

For marinade, carefully mix mustard, liquid honey with spices.

We stuff the shank with pieces of prunes, rub the cooked marinade well.

However, I advise you to first grease the meat with marinade, and then stuff it with dried fruits, because. when lubricated, prunes constantly fall out of the slots.

Now gently roll up the meat. For strength, we tie it with threads, which we remove after cooking.

We wrap our roll with cling film or a plastic bag or a baking sleeve. We send the shank to the refrigerator, where it will marinate all night.

In the morning, we shift the cellophane roll into foil, wrap it tightly so that the juice does not leak out.

Having placed the meat on a refractory form with sides, we send it to the oven, heated to 200 degrees for half an hour.

We take out the finished meat, cool completely. Then we remove the foil with threads.

Cut into portions, serve as an appetizer or use to form a meat plate.

I suggest looking at another recipe from a shank cooked in beer.

Bon appetit everyone!

Sincerely, .

Pork knuckle baked in foil with prunes - step by step photo recipe , 5.0 out of 5 based on 2 ratings

More interesting recipes:

  • Pork knuckle - 1 pc.
  • Pork - 200 gr.
  • Garlic - 2-3 cloves
  • Salt, spices for meat - to taste
  • Hot tomato sauce or adjika - 2 tsp
  • Gelatin - 1 tbsp.
  • Broth - 50 ml

Cooking method:

First of all, the shank should be soaked in warm water, washed, peeled with a knife, rinsed again. Then cut it along the bone and carefully remove the latter. Cut the pork pulp into small pieces, add spices, salt to taste, and chopped garlic. Add broth and gelatin to this. Mix the meat well until it becomes viscous. Salt the shank on the inside and brush with hot tomato sauce or adjika. After that, lay the shank skin down and put the prepared meat mixture on it. Roll up tightly and tie as tightly as possible with special threads. Now wrap the shank in 2 layers of foil, then in 2-3 food bags, and tie tightly. Place the shank in the multicooker bowl, fill with cold water. Set the "multi-cook" mode to 95 degrees, the time is about three hours. If you do not have a slow cooker, boil the shank in a saucepan at very low heat, it will take about the same time.

After cooking, cool the shank directly in the bag, then place it in the refrigerator for several hours. Well, that's all, you can serve with bread and mustard or horseradish. If consumed hot - cool slightly, cut the bags, remove the foil and carefully cut into slices with a sharp knife.

We wish you bon appetit!

Pork knuckle baked in the oven- a dish that can satisfy even a man's appetite. Of course, it is impossible to call such food dietary, so a healthy stomach is a must. It is believed that the baked shank - the National dish Czech Republic. Serve the shank in portions. The cooking process itself is simple, although it will take time. Pork almost always turns out soft and tender, but still there are some nuances that we will get acquainted with today.

Pork knuckle baked in the oven

Any cooking process begins with the selection of products. The main ingredient - knuckle (1.8 kg) - is better to buy in a trusted place. The remaining components only emphasize the taste of meat. We will season the pork knuckle with very simple spices. All you need is:
3 tablespoons of mayonnaise sauce;
5 cloves of garlic;
vegetable oil - 5 tbsp.


To begin with, the meat ingredient must be thoroughly washed, then dried. Now you can use a small but sharp knife to separate the meat from the bone. We unfold the knuckle and rub it from the inside with a pre-prepared mayonnaise mixture, wrap it around with garlic. We wrap a neat roll, wrap it with a thread, fix it. On top, you can once again coat with sauce and grate with garlic. We place the semi-finished product in a container that can be covered with a lid, send it to the refrigerator for several hours.

We cut off two pieces of foil 1 meter each, put a cross on top of each other. We place the meat in the middle, coat with oil and wrap tightly with foil. The temperature in the oven should already be at 180 degrees. We place the knuckle in a heat-resistant form, be sure to pour water on the bottom. At first, the meat will be cooked for 1.5 hours. After that, turn the temperature knob to around 220 and keep the dish for another half hour. But that's not all. After the time has passed, cut the foil so that a golden crisp appears on the knuckle. Before serving, remove the threads and cut into portions.

Knuckle baked in the oven in the sleeve

Meat is expensive these days. And treat yourself to a delicious hearty meat dish I want to. Buy a pork knuckle and bake it in your sleeve. It turns out cheap and cheerful, as they say. Let's start manufacturing.


Purchase one pork leg. We will rub with either pomegranate syrup or the juice of half a lemon. A head of garlic is also a must. Available garlic arrows, then the magical aroma is guaranteed to you.

First, place the washed shank in the marinade, let the meat rest for a couple of hours. Rub the pickled semi-finished product with salt and place in a bag. We also send garlic cloves and arrows there. We tie. It will take a long time to bake the meat, but the result is worth it. Set the temperature in the oven to 160 degrees. The readiness of the dish can be determined by the strong aroma. The average cooking time is 2.5 hours, but it all depends on the size of the shank.

Pork knuckle baked in the oven in foil

It seems incredible that from such a small food set you can cook delicious and hearty meal, which and festive table don't be ashamed to submit. Just imagine, they bought one shank, a special seasoning for meat or just a mixture of peppers, found garlic, bay leaves at home, squeezed 2 tablespoons lemon juice and dinner is ready.


Rub the shank with salt, seasonings. Make small cuts and stuff with pieces of garlic, bay leaf. Nothing else is required of you, the rest of the work will be done by the oven. Wrap the shank in foil and place in the preheated oven. At least 2 hours you can not even look. To brown the meat, unfold the foil half an hour before the end of cooking. To make the dish look attractive, garnish it with lettuce, cherry tomatoes and sweet peppers.

Pork knuckle baked in the oven with honey

Honey marinade will not only give the meat an unusual flavor, but also allow a beautiful glossy crust to form. For dressing, mix honey with soy sauce and garlic. Simple but so delicious.


Before pickling and stuffing the shank, it must be poured with water, brought to a boil, remove the foam, place a whole but peeled onion there, reduce the heat and cook for another hour. Then add salt, seasoning and cook for another half an hour. Take out and let cool. We make several cuts in the shank, insert pieces of garlic and bay leaf there. We coat the meat with marinade, place it in the form, send it to the oven for a quarter of an hour. Turn over on the other side, again coat with marinade and again in the oven for 15 minutes.

Pork knuckle with stewed cabbage and potatoes

The knuckle or shank is either front or back. The second one is the most suitable, it has more meat on it. If you purchased your foot from the market, check it for stubble. If necessary, scorch with a torch and remove vegetation. Take a deep pan, where the entire shank will fit. Pour 500 ml of water, boil. Add a liter of beer and fragrant spices: rosemary, thyme, allspice, salt. We lower the shank, the liquid should completely cover it. Cook on medium heat for an hour. Melt 25 g of butter, but not to a liquid state. We spread the knuckle on parchment paper, carefully coat with oil.


It's time to send the meat to the oven, which we heated to 200 degrees. The shank will be cooked in only half an hour, an hour maximum. After all, inside the leg is ready, but we need a crispy crust and the taste of fried meat. sauerkraut season with spices, cloves, cumin, bay leaf will do. Put in a saucepan and simmer until the cabbage becomes soft. You can pour brine, it will evaporate anyway, but the taste will remain. Adding more tomato paste, Orange juice and grated apple. Simmer until the juice is now absorbed into the cabbage.

We still have raw potatoes, let's take tubers. You can not even peel if the peel is not rough. Cut into large chunks. Boil in salted water, and then fry in a pan until golden brown. Serve the knuckle with cabbage, potatoes and your favorite sauce.

Stuffed pork knuckle

You can cook a lot from a shank delicious meals. Try to cook this "delicacy" in a new way. Stuff the shank with prunes and bake in the oven.


Choose a meaty shank to make it juicy. Prunes only 15 pieces will be needed. Sauce "mayonnaise" - 50 g, paprika - 1 tsp. and a few cloves of garlic. Preparation will take about 80 minutes, well, it will take several hours to bake.

We remove excess vegetation from the skin and separate the meat from the bone with a sharp knife. So that the shank does not turn out tough, it must be boiled in water for about forty minutes. In order for the finished shank to be juicy, we marinate it.

For the marinade, mix all the ingredients in a bowl. From the heart, coat the inside of the shank with the mixture. Roll up, put in a bowl, cover with a plate or lid, send to the refrigerator for the whole night. When it comes time to stuff the meat, the prunes must first be soaked so that they swell. Wrap the shank in a beautiful roll, wrap tightly with thread and tie it so that it does not open in the oven. We put the shank in a bag and put it in a hot oven for one hour. The meat will noticeably decrease in size, but this is normal. Free the shank from the threads, cut and put on a dish.

Baked shank with apples

As they say, everything ingenious is simple. This expression is about this dish. We take a pork shank, apples, the simplest spices and send it to the oven, and take out the yummy.


So, rub the shank generously with seasonings for meat, salt, leave to marinate all night. Then I send the leg to the oven for one hour. Then put apples on a baking sheet and leave in the oven for another quarter of an hour. We recommend covering the meat with foil for 15 minutes before serving.

Note to the owner

Pork shank is the meatiest part of the leg. In addition to the meat itself, it also contains muscles and connective tissues.
- When choosing a shank, pay attention to the color of the skin, it should be light. For baking, choose the part of the back leg.
- Remember that you need to bake only a fresh shank, smoked is definitely not suitable for this.
- If a manufacturer's stamp is found on the skin, wash it off before it spoils appearance ready meal.
- The shank of an old animal should be soaked for several hours in salted water.
- Before baking, the meat can either be boiled or marinated. The marinade will give a more refined taste and delicate aroma.
- If the shank is small, it may fall apart during the cooking process, but there is a little secret: wrap the shank in gauze.
- Be sure to pour the finished meat with the juice that stood out during baking, and sprinkle with dill.

Knuckle baked in the oven- a budget dish, because the shank is quite cheap. But it is worth sprinkling it with seasonings, smearing it with sauce and you get delicious juicy meat. A roll cut into portioned pieces can be offered to guests. A hearty treat will definitely satisfy your appetite and leave pleasant memories of your home.


You can bake the knuckle on its own, or you can fill it with mushrooms, prunes and other fillings. Potatoes in any form, vegetables are suitable for a side dish. To make the dish also fragrant, you just need to add garlic, there are other spices with a strong smell, but garlic is an ingredient that every home has. Visit VilingStore, top up your home cookbook new recipes and cook with pleasure.

Ingredients

knuckle 2 pcs.

sausages 2 pcs.

onion 3 pcs.

carrot 2 pcs.

leek 1 PC.

celery root 100 g

rosemary 2 branches

black peppercorns 10-15 peas

allspice 5-10 peas

Bay leaf 2 sheets

olive oil 10 st. l.

wine vinegar 5 st. l.

dry marjoram 2 tbsp. l.

ground paprika 2 tsp

caraway 2-3 tsp

garlic 5 cloves

ground ginger 1 tsp

salt, black pepper taste

sour cream, dill, horseradish, mustard taste

I continue a series of recipes for dishes that go well with beer. Meet another remedy for weight loss - stuffed shank)

This time we will make stuffed shank. The most difficult, in my opinion, moment in this recipe is to pull the bones out of the knuckles. It will take a little effort, but everything will work out. The easiest way to do this is with a thin, sharp knife.

Do not throw away the bones, but freeze them, they will come in handy when preparing the broth.


Prepare the marinade: mix wine vinegar, crushed garlic, salt, ground black pepper, marjoram, a little sweet paprika, ground ginger and cumin.


Thoroughly rub the shank with this mixture on both sides and leave for at least an hour in the refrigerator.

Note to the owner

Well, if you stand the shank overnight, in salted water. The skin will become visibly softer and it will be easier to wash them.

In the meantime, coarsely chop the onion (except one half), carrots, celery root and leek.

Put the marinated shanks on the board. Cut half of the onion into half rings and arrange on top. Next came the sausages. If you are not sure if the marinade was salty enough, salt the inside of the rolls.


Wrap the sausage in a knuckle and tie it to make a roll.


As in cooking shank, there are two ways: bake or cook, and then bake. If you choose cooking, then you do not need to cut the vegetables. Just cook for about 2 hours with the shank in a large saucepan.

I will bake. Spread chopped vegetables and spices on the bottom of a deep baking dish. Pour in enough water to cover the vegetables. Place the rolls on top. By the way, even before pickling, I removed the skin from one of them.


On top of the vegetables, if desired, you can put a few sprigs of rosemary.


Cover the form with foil and place in an oven that has been broken to 200 ° C for 2-2.5 hours. In the process of cooking, the shank can be turned over 1-2 times. Check readiness. The meat should be very soft. If the knuckle were whole, then it should be easily separated from the bone.


Remove the foil and brown the shanks until a crust forms. Baste occasionally with the broth that has formed in the mold.


Serve with sour cream, horseradish and dill sauce. I do not indicate the number of ingredients for the sauce - just try it. After all, for sure, someone likes it hot;)