1. First you need to prepare the pork knuckle. To prepare this dish, you need to choose a small or medium-sized shank so that it fits into the bowl without any problems. Wash the shank thoroughly under running water, if necessary, lightly rub the skin with a brush. With a sharp knife Carefully cut the shank lengthwise and remove the bone.

2. Peel the garlic (put a couple of cloves aside - they will be needed a little later) and pass through the press. Alternatively, you can grate it on a fine grater or crush it with the handle of a knife.

3. Lay the prepared shank on a table or cutting board with the skin down. Grate finely with chopped black garlic. ground pepper and salt to taste.

4. Peel the carrots, wash, dry and cut into small oblong pieces (such that it is convenient to stuff the meat).

5. Finely chop the remaining garlic cloves as well.

6. Stuff a piece of pork with carrots and garlic, grate with pepper and salt. For stuffing the shank, it is best to take an oblong piece of meat that will be conveniently wrapped in a shank. Or you can take a few small pieces.

7. Lay a stuffed piece of meat on the edge of the shank. Roll the shank into a roll and tie with a thick cooking thread (twine).

8. Grate the resulting roll again with black pepper, salt and spices at your discretion.

9. Turn the multicooker into the "Frying" mode. Pour into a bowl sunflower oil and let it warm up.

10. Put the stuffed pork knuckle into the multicooker bowl and, periodically turning over, fry on all sides until golden brown.

11. Select the "Extinguishing" mode and cook the shank for 2.5-3 hours.

12. Remove the finished shank from the multicooker bowl, cool and serve.

In addition to the option suggested above, you can cook stuffed pork knuckle in a slow cooker in another way. To do this, put the pork knuckle (without cutting or removing the bone) into the multicooker bowl, salt to taste and pour hot water(so that the liquid covers the shank completely). Add a few peas of allspice, parsley root to the water. Turn on the multicooker in the "Extinguishing" mode and cook the shank for 3 hours.

Remove the finished shank from the bowl, cool completely, carefully cut with a knife and remove the bone. Then wrap in meat any filling to your taste (mushrooms, cheese, stew sauerkraut), roll up the roll, wrap it in cling film and rewind the thread. Put under pressure for a few hours. Before serving, remove the thread and film, cut the food into portions and decorate with herbs.

Enjoy your meal!

source

A knuckle in a slow cooker will turn out no worse, and even much better than store-bought ham. It can be served to the festive table as a whole piece to decorate the meal, or cut into pieces and offered to guests as a snack. In the daily menu, the knuckle will also be welcome guest. It can be supplemented with some kind of side dish, or used for sandwiches.

The knuckle in a slow cooker can be cooked in foil or a sleeve, or simply by putting the meat in a bowl. At the same time, it is important to choose a piece of pork that would fit into the whole multicooker saucepan. Before cooking, it must be grated with spices. For the most simple option Salt and ground pepper will suffice. Garlic and dried herbs will also nicely complement the knuckle. If you want to get a more original treat, you should prepare a delicious marinade in advance.

For marinade use olive oil, beer, wine, bow, lemon juice, fresh herbs, mustard, mayonnaise, any spices and seasonings. The shank in the end can turn out salty, spicy or sweet. Cumin, red pepper, paprika, rosemary, basil, etc. are perfect as spices for this meat.

by the most the best side dish to the knuckle is considered sauerkraut or stewed cabbage, boiled potatoes, as well as peas. However, you can always choose your addition to this dish. To make the side dish even tastier, it is poured over with the juice left after roasting the shank.

AT beer marinade the shank is very fragrant and spicy in taste. It is suitable for any solemn moment, because, on top of everything else, this dish also looks very presentable. It is better to take a small onion and not cut it before adding it to the saucepan. As a garnish for holiday table potatoes are best. It can be fried immediately after the shank so that it is saturated with the secreted juice and the remnants of the sauce.

Ingredients:

1 kg pork knuckle;
3 onions;
5 cloves of garlic;
1 liter of dark beer;
1 carrot;
2 bay leaves;
1 st. l. mustard;
1 st. l. honey;
½ tsp cloves;
Salt pepper.

Cooking method:

Put the roll in cold water and leave for 2 hours.
Scrape the shank with a knife and blot with paper towels.
Pour beer into the bowl of the multicooker, peel the onion and also put it into the bowl.
Peel the carrots, cut into several pieces, add to the onion.
Peel the garlic and send it to the slow cooker without chopping.
Put cloves and bay leaves to beer and vegetables, salt and pepper to taste.
Place the shank in the marinade and cook for 3 hours in the “Extinguishing” mode.
Combine mustard and honey separately, add 2 tablespoons of beer from the multicooker bowl to them.
Coat the shank well with the resulting sauce.
Rinse the multicooker bowl, grease with vegetable oil.
Put the shank back into the saucepan and fry in the “Baking” mode on each side until golden brown.

Interesting from the network

Unlike most other recipes for this type of meat, this one does not have to spend time preparing the marinade. It is enough just to rub the knuckle with the indicated spices to get a tender and delicious treat. The meat will be very easy to move away from the bone, it will turn out soft and fragrant. The recipe is ideal for beginner cooks, because it does not have much complex processes and the ingredient list even lists the exact amount of salt and pepper.

Ingredients:

1 pork knuckle;
2 pinches of dried basil;
½ st. l. salt;
½ st. l. pepper;
4 cloves of garlic.

Cooking method:

Soak the shank in cold water for 2 hours.
Cut the garlic into slices, make cuts in the shank and place the cloves in them.
Rub meat with basil, salt and pepper.
Wrap the shank in a few pieces of foil and leave for several hours in the refrigerator.
Put the meat in the slow cooker directly into the foil, turn on the “Baking” mode.
Cook the shank for 2 hours 30 minutes under a closed lid.

Now you know how to cook a shank in a slow cooker according to a recipe with a photo. Enjoy your meal!

A knuckle in a slow cooker is an invaluable saving of time and effort for any housewife. It can be prepared practically without approaching the stove and other kitchen surfaces. At the same time, the knuckle will overshadow any other familiar dishes for a festive and even more so daily diet. Simple Tips from experienced chefs how to cook a shank in a slow cooker will help you achieve the perfect taste even the first time:
Before baking the shank in a slow cooker, soak the meat in cold water for at least 2 hours. If the meat is old, it is better to add a little salt to the water;

Be sure to scrape the skin with a knife so that there are no dark spots or any dirt left on it. Also check if there is a stamp from the manufacturer on the handlebar. It will look very unappetizing after cooking, so it is better to wash it off in time;

If you decide to boil the shank in a slow cooker, then you can make a delicious jellied meat from the resulting broth;

To make the shank juicy and soft, it is better to either boil it first, or hold it in the marinade for a long time (from 6 hours);

Smoked knuckle for baking is not suitable, you should buy only fresh meat for this;

When choosing a shank, give preference to the one that has more meat, not fat;

Bake the whole shank. If you chop it into pieces, during the cooking process they can simply fall apart and lose their presentable appearance.

Hello my dear food lovers! As you know, there are many ways to cook shank - it is boiled in a saucepan or. But I like the multicooker the most. There are a lot of advantages - it is prepared quickly, simply and you do not need to be in the kitchen all the time. And it turns out much more aromatic than when cooked. And today I have in store 7 of the most delicious recipes how to cook pork knuckle in a slow cooker.

It doesn't matter which multicooker you have - Redmond, Panasonic or Polaris - the result will exceed your expectations. Pork baked in such a unit will turn out soft, tender and indescribably fragrant.

To prepare this cooking masterpiece, you will need:

knuckle (in size, choose one that fits in the multicooker bowl);
half a lemon;
1 st. a spoonful of mustard;
1 st. a spoonful of natural honey;
3 art. spoons of soy sauce;
4-5 garlic cloves;
salt;
crushed black pepper;
1 st. a spoonful of dry herbs (basil + oregano + rosemary);
a little coriander;
200 ml of water;
a little chopped paprika.

The shank needs to be scraped, washed and wiped with a paper towel. Next, you need to prepare the marinade. Mix a spoonful of dry herbs with sauce, mustard and honey. Peel the garlic cloves, rinse and pass through a press. Enrich the spicy mixture with garlic mass, black pepper, coriander and paprika. Salt the marinade and mix everything thoroughly. Squeeze out the lemon juice and add it to the spicy mass.

Lubricate the knuckle generously with the finished marinade. Place the leg in a bowl, cover it with cling film on top and refrigerate. Leave the bulldozer for 3-4 hours - during this time, the pork will be thoroughly marinated with aromatic spices.

Next, move the knuckle into the bowl of the multicooker. Pour the leg cold water. We set the "Extinguishing" mode on the unit. Cooking time may vary slightly depending on the size of the shank. If it is small, 3 hours is enough. And for a larger leg, increase the cooking time to 4 hours.

How to bake in beer

The pork leg prepared according to this recipe is very tender and juicy. The meat just melts in your mouth. What a flavor this dish has! Can't put it into words - it's a must-have.

The recipe for this delicacy is as follows:

kilogram knuckle;
3 medium-sized onions;
1 carrot;
1 liter of dark beer;
a head of garlic;
2 pcs. lavrushki;
2 peas of allspice;
salt;
crushed black pepper;
1 st. a spoonful of honey;
1 teaspoon paprika;
1 st. mustard spoon.

Before you start cooking, pork shank you need to scrape, rinse and wipe with a paper towel. Next, place it in the multicooker bowl and fill it with beer. Here you also need to add allspice and lavrushka.

After we peel the onion, garlic and carrots. We wash the vegetables well. Then we send the whole onion and garlic cloves to the meat. We cut the carrots into cubes and also place them in the multicooker bowl. Slightly add and pepper on top.

After that, close the lid, set the “Extinguishing” mode on the unit and cook the leg for 3 hours. As soon as you hear a beep, open the multicooker lid and remove the knuckle. She must cool down. Pour the beer broth into a container - you will need it when you prepare the sauce.

Mix honey with mustard, paprika and 2 tbsp. spoons of beer broth. We generously rub the cooled bulldozer with this sauce and place it again in the multicooker bowl. On the unit, set the “Baking” mode and fry the shank from all sides. It should acquire a ruddy caramel crust. This delicacy can be served both cold and hot.

How to cook with soy sauce

This recipe has many benefits. First of all, the meat is very tender and juicy. In addition, it is easily separated from the bone, therefore, if desired.

And to prepare a baked shank with a crust, you will need:

pork leg;
large onion;
250 ml of red wine;
1 carrot;
3-4 garlic cloves;
2 pcs. lavrushki;
6 art. spoons of soy sauce;
5-7 black peppercorns;
salt;
100-150 ml of water.

We carefully scrape the knuckle, rinse it thoroughly and wipe it with a paper towel. Next, place the pork in the multicooker bowl.

We clean the onions and carrots, wash them well. We cut these fruits into 3-4 parts and send them to the meat. These vegetables are needed for flavor, so we do not chop them too much. Add black pepper, parsley and salt to the bowl. Fill it all with water - it should completely cover the contents of the container.

We cover the lid of the multicooker and set the “Extinguishing” program on it. Cook for about an hour. After the beep, take the meat out of the container. And remove the broth with vegetables - they are no longer needed.

We clean the garlic from the husk and cut each clove in half. Next, stuff the shank with garlic halves. After the pork is returned to the container. Pour the leg with wine and sauce. On the unit, select the "Baking" mode - we continue to cook for another half hour. During this time, the leg will need to be turned over 1 time. By the time the beep sounds, the sauce has completely evaporated. And the knuckle will get a golden crisp.

Delicious pork leg in foil

This option is ideal for beginner cooks. The delicacy will turn out tender, juicy and tasty. And its preparation does not require special skills.

The recipe for this dish is:

pork bulldozer;
0.5 st. spoons of salt;
4 garlic cloves;
2 pinches of dried basil;
1 teaspoon crushed black pepper.

Soak the shank in cold water for a couple of hours. After a good scrape the skin - it should not remain dark spots or other contaminants. Next, rinse the leg, and then wipe it with a paper towel.

Peel the garlic cloves, rinse and chop them. Make cuts in the shank and place garlic slices in them.

Mix salt, pepper and basil. Rub the leg with this mixture. Then wrap the bulldozer in foil and send it to the cold for several hours. After that, transfer the bundle to the multicooker bowl. Set the unit to the “Baking” mode and cook with the lid closed for 2.5 hours.

Just do not rush to pull the pork out of the multicooker bowl. The bundle is already very hot, so there is a high chance of getting burned. By the way, you can cook a knuckle in a slow cooker not only in foil, but also in a sleeve.

The easiest recipe

This option is very easy to prepare. Don't believe? Yes, you yourself try to make this yummy.

For her you will need:

one and a half kilogram shank;
4-5 garlic cloves;
salt;
crushed black pepper.

We carefully scrape the skin of the bulldy. After that, thoroughly rinse the leg and wipe it with a paper towel.

Peel the garlic, wash and cut into thin slices. We make cuts on the shank and put garlic in them. Mix salt with pepper - rub the leg with this mixture. Next, place the shank in a bowl, cover with cling film on top and send for a day in the cold.

Then we move the leg into the multicooker bowl. We set the “Baking” mode on the unit. Fry the bulldyzhka on all sides for 40 minutes. Then we select the "Stew" program and continue to cook pork for another 3.5-4 hours.

And this is a video recipe for cooking shank in a slow cooker-pressure cooker. It differs from a simple multi in that it is necessary to add water in order for the unit to build up pressure. And the cooking time will be reduced to 50 minutes.

How to cook spicy shank with hot pepper

lovers spicy dishes will appreciate this dish. His refined taste captivates from the first bite. For this delicacy you will need:

kilogram pork leg;
1 carrot;
1 onion;
2 pods of hot pepper;
2-3 garlic cloves;
2 pcs. lavrushki;
a sprig of rosemary;
1 teaspoon paprika;
salt;
water.

The leg must be thoroughly scraped, washed and dried. Then it should be moved to the multicooker bowl.

Carrots are peeled, washed and placed in a container. Rinse the onion (do not peel) and send to the meat. Next, add lavrushka and rosemary to the multicooker bowl. Fill it all with water - the liquid should cover the contents of the container.

We cover the lid of the unit and set the "Extinguishing" mode. Cooking 4-5 hours. If your multicooker has a Slow Cook program, select it. Then increase the cooking time to 6 hours.

Peel the garlic from the husk, rinse it and pass through the press. my hot pepper and cut it into thin slices. Mix salt with garlic mass, paprika and hot pepper.

After the beep, we take the shank out of the container. Let the leg cool down. Next, separate the meat from the bone. Lay out cling film on the table. We spread the pork on it and grease it liberally hot sauce. After the meat is rolled up, wrap it with cling film. And put on 5 hours in the cold under oppression. Well, then it’s up to the small thing - serve it on the table and enjoy the taste until the guests rush in 🙂

With potatoes in the "pressure cooker" mode

I advise you to cook this dish in a slow cooker-pressure cooker. In this unit, it will be ready much faster. An additional bonus is that a side dish immediately comes with the meat.

The recipe for this dish is:

kilogram knuckle;
a kilo of potatoes;
4 garlic cloves;
salt;
crushed black pepper;
dry herbs or seasoning for meat;
100 ml of water.

Mix salt with herbs, pepper and rub the knuckle with this mixture. Leave the leg for an hour - let it marinate. In the meantime, peel the potatoes, wash them and cut them large slices. Salt the potatoes and put them on the bottom of the multicooker-pressure cooker bowl. We add water. Place the pork leg on top.

Close the valve on the lid and set the program "Extinguishing". Cook for an hour, then serve this yummy on the table.

To make the shank tender and tasty, marinate it. about. You can choose any to your taste - salty, spicy, sweetish, etc. The taste depends on the spices used. The following spices are best combined with pork:

caraway;
rosemary;
basil;
paprika;
black pepper, etc.

I am sure that the recipes of today's article will help you improve your culinary skills. Share them with your friends by dropping the link to the article. And on . That's all for today: see you soon.

Time: 100 min.

Servings: 4-6

Difficulty: 4 out of 5

Amazing pork knuckle baked in a slow cooker

Soft, juicy meat golden brown... pork knuckle will not leave indifferent the lover of a tasty and satisfying meal. And how respect this product is for those who prefer beer to all drinks!

It is known that the Czechs are considered the main experts in the preparation of this dish. Wherein universal recipe there is no food as such.

Although we do not live in the Czech Republic, we also love to eat delicious food. Therefore, the knuckle in a slow cooker is our choice.

The handle is part pork leg, which is adjacent to the knee joint and consists of muscles and connective tissues.

The meat of this part cannot boast of the same tenderness and softness as the neck, it is more dense and tough. If you really hit classic recipes(for example, baked boar knee), they all insist on long-term pickling of the shank.

Beer is offered as a marinade, and beer is used for baking. additional ingredients, and from traditional garlic and bay leaves to unexpected honey, ginger root and apples.

All these manipulations and tricks have only one goal: to make the baked meat juicy and soft, melting in your mouth.

Since most of us do not have professional kitchen utensils and appliances, we have to implement the recipe based on what is at hand.

You can cook the shank using the oven, however, this process is quite lengthy: first the leg is boiled, then it is baked, while you need to constantly water the meat with the juice that comes out so that it does not dry out.

And still, as a result, a knuckle baked in the oven may turn out to be dryish, with a hard skin that cannot be chewed. But the chip of the dish is in this skin, which should be tender and soft.

As usual, salvation comes in the form of a multicooker. This miracle device allows you to cook the leg so that it not only pleases taste buds, it also looks like she just stepped out of a photo of an advertisement for a cozy Czech restaurant.

And most importantly, a pork knuckle in a slow cooker practically does not require your attention. So, if we have convinced you of the numerous benefits of the dish, it's time to read the recipe and get acquainted with the photos illustrating each step of the process.

Step 1

Cooking begins with the processing of the legs. The meat must be washed thoroughly. If there is dirt or a seal on the skin, all these traces must be scraped off with a knife or rubbed with a scraper.

Put the prepared meat in a bowl. Add peeled and cut into several pieces carrots and onions, pepper, bay leaf, salt. Fill all this beauty with water so that the liquid completely covers the products.

When going to the market or to the meat store, consider the volume of your multicooker. The recipe allows the use of both the front legs (they are smaller, four of them can be placed in the bowl) and the back ones (there is much more meat in them, but the dimensions also differ in overall dimensions - more than two will not enter the multicooker).

The photo shows that we have 3 legs in the multicooker bowl: 1 shank is larger (rear) and 2 smaller (front).

Step 2

The “Stew” mode will help to prepare our dish. Here the recipe offers to reduce the time for owners of models with a steamer function. Close the steam valve and set the timer for forty minutes.

If your assistant does not have such an option, cooking in the standard “Stew” mode will take an hour and a half.

After the specified time, you will see that the meat has had time to boil (as in the photo above), and the broth has become fat.

Step 3

Take them out and put them in a separate bowl. Cut each clove of garlic into several longitudinal plates and stuff the legs with garlic.

We no longer need a rich fragrant broth, but the hand does not rise to pour out such beauty, does it? Based on it, you can cook a luxurious soup. There is another option - aspic (for this dish you need a decoction of pork legs).

Step 4

Place the shank back into the empty bowl. Pour wine over meat soy sauce. Now our main task is to bake the shank so that the cooking ensures the presence of the coveted skin.

To do this, we will use the “Baking” mode, the time is thirty minutes (cooking should be carried out under the closed lid of the appliance).

Step 5

Open the lid of the multicooker, turn the legs over to another barrel. The meat will spend the next fifteen minutes of the “Baking” program with the lid open: this way the sauce will thicken and the legs will be fried a little. As a result, your knuckle in a slow cooker will look like a delicious piece from the bottom photo.

Nuance: Each appliance has its own power and its own cooking characteristics. Different multicookers can cook perfectly various dishes using the same program.

If you see that the sauce has already evaporated sufficiently, it is better to cook with the lid closed for the last fifteen minutes, otherwise there is a possibility of burning.

Returning to Czech restaurants, it should be noted: all the local pork knuckle recipes recommend serving this dish with horseradish and sauerkraut.

See another version of this dish:

Time: 180 min.

Servings: 4-6

Difficulty: 2 out of 5

Recipe for a delicious pork knuckle in a Redmond slow cooker

Redmond will delight lovers of meat delicacies. Not every housewife knows how to cook this dish deliciously.

Pork shank or knuckle is part of pork ham(shin or forearm). The part from the hind leg is more fleshy, and therefore is used for preparing second hot dishes. Part of the front leg goes to soups and jelly.

Soup is made from smoked shank with peas. Fresh, it can be baked in the oven. The meat is pre-boiled or marinated. Knuckle in a slow cooker recipes with a photo of Redmond, it turns out very tasty.

The recipe that you will get acquainted with describes the preparation of a shank roll. It will be a great substitute for store-bought sausage and even ham. The slow cooker will carefully preserve all the flavors and nutritional qualities dishes, giving it sophistication and originality.

The boiled shank in the Redmond multicooker for the roll turns out to be soft due to the long cooking time in the “Extinguishing” mode. Therefore, it is not necessary to pickle it.

Buying the right part pork carcass(from the back leg, where there is more meat) in the market or in the store, they wash it and put it in cold water for two hours. This must be done so that the remaining blood is removed from the pork, and a lot of foam does not form during cooking.

At the beginning of cooking, parsley root, carrots and onions are added to give the meat a pleasant aroma. Onions and carrots are then thrown away. Bay leaf and peppercorns are placed at the very end of cooking in a slow cooker.

When the pork is cooked, open the lid of the multicooker and let it cool. Warm meat, freed from the bone, rubbed with salt and spices. Pepper for the mixture can be used only black ground or black with red.

It will be necessary to bring the roll to readiness in the refrigerator. Tied with twine, under the yoke it will freeze, soaked in spices, it will acquire amazing taste. Then the twine is cut, the roll is wrapped in cling film, and stored in the refrigerator.

Pork after boiling can be additionally stuffed with various products: cheese, pickled cucumbers, mushrooms, stewed cabbage. The roll prepared with the filling will turn out even tastier. Please note that when using additional products for stuffing the roll (cheese, mushrooms, cabbage, etc.), its shelf life is reduced.

Let's start cooking

Having prepared the knuckle in a slow cooker, you will no longer want to eat store-bought sausage.

Ingredients:

Cooking process

Step 1

Prepare food for rolls. The soaked shank is scraped with a knife and washed. Peel off the onion and garlic. Wash and clean carrots.

Step 2

The knuckle is placed in a multicooker bowl along with onions and carrots. Fill with clean filtered water. Turn on the multicooker in the cooking mode. When the water boils, add the parsley root and salt.

Step 3

Switch the multicooker to the "Extinguishing" mode. Set the time to 3 hours. Half an hour before the end of cooking, pepper and bay leaves are added to the multicooker bowl.

Step 4

Garlic is passed through a press, mixed with salt and ground pepper. Ready, slightly chilled knuckle is freed from the bone, rubbed with a mixture of salt and garlic on both sides. Roll into a tight roll and tie with twine. Put the roll under oppression, and put in the refrigerator for 6 hours. The finished delicacy is cut and served with any side dish - vegetables, cereals or pasta.

Enjoy your meal!