Knuckle in a multicooker Redmond recipes. Pork knuckle in a slow cooker

We present to your attention perhaps the most spectacular dish that can be prepared both for a festive table and for an everyday one. Everyone will like the knuckle in a slow cooker, prepared according to our recipe with photos; we will tell you how to cook a pork knuckle baked in foil in a slow cooker. This dish turns out incredibly aromatic, is prepared quite quickly and simply, and the beautiful crust just by looking at it increases your appetite.

The meat according to this recipe turns out juicy and tasty. The dish is suitable for both a festive table and an everyday menu. Despite the fact that pork knuckle takes a little longer to cook than regular meat or lard, our work will be greatly facilitated by the Redmond multicooker. Don’t think that the whole cooking process will boil down to throwing the shank into the slow cooker and going about your business. This recipe will require a little more attention from you, but the knuckle baked in a slow cooker will become truly signature dish in your family.

Ingredients:

Pork knuckle - 1 pc.
Several small carrots
Large onion - 1 pc.
Peppercorns and ground
Salt - 1/2 teaspoon
Garlic - 2 cloves
Coriander, cumin, dried basil and other spices
Bay leaf

Calorie content of baked pork knuckle

Calorie content and the nutritional value baked pork knuckle in foil in a multicooker are designed for 100 g. ready-made dish. The table shows average data that you can use as a guide.

How to cook pork knuckle in a slow cooker

Let's take a closer look at how to cook pork knuckle in a slow cooker. To prepare a tasty dish, we will use the Redmond multicooker in the “stew” mode; almost every multicooker has this mode. To make a tasty pork knuckle, then we need foil and an oven, but first things first.

Step 1.

Soak the knuckle in water room temperature for a few hours. Then wash and clean its skin well.

Step 2.

Clear onion, cut into several parts. Place the knuckle, onion, peppercorns, coriander seeds, salt, peeled carrots into the multicooker bowl. Bay leaf.

At this time, peel and squeeze the garlic through a press, add spices to it to your taste ( Provencal herbs, ground pepper, dried basil, cumin, coriander and others) and mix well.

Step 3.

Fill the knuckle with water until it is completely covered.

Step 4.

We set the Redmond multicooker to the “Stew” mode for 2.5 hours.

Step 5.

Remove the shank from the multicooker and let it cool for a while.

Step 6.

We make an incision on the shank and carefully remove the bone. She will move away from the meat well on her own, so you won’t have to make any special efforts.

Step 7

Now carefully coat the inside of the shank with the previously prepared garlic mixture and place it on foil.

Today, a multicooker has become simply an indispensable assistant for many housewives, because with its help you can prepare almost any dish very quickly. This does not require any special culinary skills or exotic products.

Pork knuckle baked in a slow cooker turns out incredibly tasty, tender, juicy and appetizing. It’s easy to prepare, the most important thing is to choose good meat.

Pork knuckle in a slow cooker: recipe

Compound:

Salt - 1 tbsp. l.
Black peppercorns - 10 pcs.
Bay leaf - 1 leaf
Garlic - 5-6 cloves
Soy sauce - 6 tbsp. l.
Red semi-sweet wine - 1 tbsp.
Onions - 1 pc.
Carrot - 1 pc.
Pork knuckle - 1 kg.

Preparation:

The most important thing is to choose the right knuckle. Before purchasing it, it is necessary to conduct a thorough inspection - there should be no excess stubble on the surface, no skin defects, or other defects.
The knuckle is thoroughly washed with running water, and then cleaned from dirt with a knife or brush. If there is a small stubble, it must be singed, but very carefully.
The prepared shank is placed on the bottom of the multicooker bowl.
Take carrots and wash them thoroughly, peel them and cut them into large cubes (you can cut them into cubes).
The onion is peeled, washed and cut into 4 parts (divided crosswise).
The prepared pieces of carrots and onions are laid out in the multicooker bowl, and placed around the shank or between them (if several small shanks were taken).
A bay leaf and peppercorns are added, and the shank is seasoned with salt. Cold water is poured in.
You need to pour in enough water so that it is about 1 cm above the meat.
On the multicooker, set the “quenching” mode, the timer is set for 40 minutes, and the pressure should be at maximum. If you use a multicooker model that does not have a pressure cooker function, then the meat can be stewed in the simple mode until fully cooked for 1.5 hours.
Pieces of meat are taken out of the broth, then all vegetables are removed, since they are no longer needed. If desired, the broth can be strained through a fine sieve and used as a base for soup.
6 cloves of garlic are peeled, then each clove is cut into 2 halves lengthwise, after which the shank is stuffed with garlic.
The pieces of meat are returned to the multicooker bowl (empty) and 1 tbsp is added. red wine, also added soy sauce(6 tbsp.) The bowl is covered with a lid and the “baking” mode is set, the timer is set for half an hour.
The pieces of meat are turned over to the other side, after which the “frying” mode is set, the timer is set for 15 minutes. The most important thing now is not to close the lid, as the sauce should thicken and all excess moisture will gradually evaporate. This will allow the pieces of meat to brown slightly.
If you use a simple multicooker, so that some of the sauce evaporates during baking, you need to turn the shank over and continue cooking the dish in the “baking” mode with the lid closed.
The finished shank should have a dark shade, tender meat and a carmelized crispy crust.

Recipe for very tender shanks in a slow cooker

Compound:

Salt - to taste
Ground black pepper - to taste
Spices - to taste
Vegetable oil - 3 tbsp. l.
Garlic - 5-7 cloves
Carrot - 1 pc.
Pork knuckle - 1 pc. (300-350 g)

Preparation:

First of all, you need to prepare the pork knuckle. It is best to choose a piece that is not very large in size so that it can easily fit into the multicooker bowl.
The pork knuckle is thoroughly washed with running water; if necessary, the skin should be cleaned with a brush and the existing bristles should be singed.
Using a sharp knife, cut the shank lengthwise, after which the bone is carefully removed.
The garlic is peeled and passed through a press, while a couple of cloves should be put aside, as they will be useful a little later. If desired, the garlic can be chopped on a fine grater.
Once the shank is completely ready, place it on the table skin side down. The inside of the shank is thoroughly rubbed with chopped garlic, salt and black ground pepper(spices are taken to taste).
The carrots are peeled, washed, dried and cut into oblong small pieces. You need to cut the carrots so that it is convenient to stuff the meat.
The remaining garlic cloves are also finely chopped.
The meat should be stuffed with garlic and carrots. To make it convenient, it is recommended to choose oblong pieces, since they are much more convenient to roll into a shank.
Stuffed meat is placed on the edge of the shank. Now it is carefully rolled up in the shape of a roll, after which its thick end is tied with twine (cooking thread).
The finished roll is again rubbed with salt, spices and ground black pepper. You can choose spices according to your taste; there are practically no restrictions.
The multicooker is set to “frying” mode and poured into the bowl. a small amount of vegetable oil and warms up.
The stuffed pork knuckle is placed in the multicooker bowl and fried on both sides. The main thing is to turn the roll regularly to form an even golden crust.
Next, set the “stew” mode on the multicooker, and the shank is cooked for 2.5-3 hours.
After the specified time, the finished shank is transferred to a dish and decorated with fresh herbs.

How to cook shank in a slow cooker using a special method?

To prepare stuffed pork knuckle, you can use not only the above recipe, but also another option. In this case, there is no need to cut it up; you can leave the bone inside.

Compound:

Pork knuckle (medium piece) - 1 pc.
Salt, spices - to taste
Parsley - 1 root
Filling - to choose from

Preparation:

Place the prepared pork knuckle into the multicooker bowl, season with salt to taste and pour hot water. Pour water so that the meat is completely covered with liquid.
A couple of allspice peas and parsley root are added to the water.
The multicooker is set to “stew” mode, and the shank is cooked for 3 hours until fully cooked.
After the specified time has passed, the finished shank is removed from the multicooker bowl and left for a while so that it can cool completely. Then it is carefully cut sharp knife and the bone is removed.
Now you can wrap any filling in the meat - it can be cheese, mushrooms, stew sauerkraut. As soon as the filling is laid out, the shank is rolled up in the shape of a roll and wrapped in cling film and tied with thread.
Then it is placed under a press and left for several hours.
Immediately before serving, the thread and cling film are removed, the shank is cut into small portions and decorated with fresh herb leaves.

Not so long ago it was generally accepted that cooking soft and delicious knuckle only possible an experienced chef. Since multicookers appeared in many kitchens, the situation has changed. Now delicate dishes Even a novice housewife can easily make these from pork knuckle.

Many people call the multicooker the housewife's first assistant. But it would be more correct to call the hostess an assistant to everyone’s favorite “multi”. If you set the program correctly, the housewife can do other things and entrust cooking dinner to a smart pan. Especially when it's time for lunch shank in foil in a slow cooker . The housewife only needs to choose the meat and start the machine.

This is where some difficulties arise. After all, they are suitable for a multicooker different types meat, so you need to think about which one to choose. You can cook veal, pork, rabbit, in short, according to your taste.

How to choose the right meat

Meat from young animals is ideal for a slow cooker. Old, dark red meat takes longer to cook and products made from it will be less juicy and tough.
If you come across stringy pieces of meat, ribs, they should be left for clear soups and broths.
A slow cooker will not save frozen meat that is losing its structure. But you can use it for minced meat.
Beef and goose lovers should take note that products made from these types of meat will be more tender and take less time to cook if they are marinated in advance.

Pork is best suited for shanks baked in foil in a slow cooker. There are many recipes for its preparation.

Pork knuckle roll in foil in a slow cooker

Ingredients:

Pork knuckle - 1.3 kg
Sour cream and mustard, 3 tablespoons each.
Salt - 2 tsp.
Ground pepper mixture - 1 tsp.
Onion peel - 2 handfuls
Garlic - 3-4 cloves
Bay leaf - 5-6 pcs.
Peppercorns - 6-7 peas

Progress

Wash the knuckle and rinse thoroughly hot water, scrape the skin well.
After making a longitudinal cut, cut out the bone.
Place in brine (150g of salt per 1 liter of water) for 2 hours.
Dry with a napkin, rub with a mixture of peppers and crushed garlic.
To make a knuckle baked in foil in a slow cooker fragrant and tender, you need to roll it into a roll, tie it with a strong thread, put it on foil generously greased with sour cream and mustard, cover it with washed onion skins, add bay leaf, peppercorns. Wrap in foil.
Place in a multicooker bowl, pour 1 glass of water into the bottom, and set the “quenching” mode for 200 minutes.
Cool the finished roll and place it in the refrigerator for 1.5 – 2 hours. Remove threads before cutting.
Serve to the table as cold snack with horseradish or mustard.

The shank can also be baked without cutting out the bone. The recipe is simple. Even an inexperienced housewife can handle it. A slow cooker will give you an effect that you cannot achieve in a regular oven.

Knuckle baked in foil in a slow cooker

Ingredients:

Pork knuckle - 1 pc. (1.2 – 1.3 kg)
Soy sauce and mustard 3 tablespoons each.
Ground pepper mixture - 2 tsp.
Garlic - 3-4 cloves
Salt - 2 tsp.
Oregano - 1 tsp.
Bay leaf - 4-5 pcs.

Progress

Wash the shank, pour boiling water over it, scrape out the skin, and make transverse cuts with a knife.
Stuff with garlic, rub with a mixture of soy sauce and mustard and leave for 2-3 hours in a saucepan, covered with a lid, at room temperature.
Place on foil, rub with salt, a mixture of peppers and oregano, add bay leaf. Pour the sauce and mustard juice on top and wrap in foil.
Place in the multicooker bowl and set the “Baking” mode for 150 minutes.

The knuckle cooked in foil in a slow cooker is simply fabulous. It exudes a delightful aroma, stimulates the appetite, decorates the festive table, and gives a holiday on weekdays.

Pork knuckle is a part of the ham that is primarily made up of muscle and connective tissue.

As a rule, it is cooked in the oven, but the shank in a slow cooker turns out much tastier and more aromatic.

From the article you will learn how to cook shank, as well as secrets on how to do it so that the meat turns out tender.

Pork knuckle in a slow cooker - basic cooking principles

Today, a multicooker is simply an indispensable assistant for many housewives, because with its help you can quickly prepare almost any dish.

The knuckle in the slow cooker turns out much tastier than store-bought ham. She is being prepared for festive table whole piece, or served as a snack, cut into slices.

The knuckle is also suitable for the everyday menu. Pork knuckle can be served as a side dish or used to make sandwiches.

The knuckle is prepared in a slow cooker simply by placing it in a bowl, or in a sleeve or foil. Therefore, it is important to choose a piece of pork that can fit entirely into the multicooker bowl. Before cooking, it must be rubbed with spices. The base is salt and black pepper, but you can choose the spices you like. Garlic and dried herbs will be a pleasant addition. To prepare a more delicious treat, the shank is kept in a special marinade.

It is prepared using wine, olive oil or beer. Onions, mustard, fresh herbs, lemon juice, mayonnaise, and any spices and seasonings are added to it. Depending on the components of the marinade, the taste of the shank can vary from salty to sweet

The best spices for preparing the shanks: cumin, paprika, rosemary, red pepper, basil, etc.

Stewed or boiled vegetables are best as a side dish.

Recipe 1. Knuckle in a slow cooker with spices in honey marinade

Ingredients

two kilograms of fresh pork knuckle;

red hot pepper;

six cloves of garlic;

two pinches of black pepper;

30 g dried rosemary;

30 g fine salt;

30 g juniper;

25 g buckwheat honey;

juice and zest of half a lemon;

50 ml olive oil.

Cooking method

1. Wash the knuckle thoroughly warm water, put it in a deep bowl and pour cold water for two hours. Then we wash it again and thoroughly clean the skin with a sharp knife.

2. Peel the garlic cloves and pass them through a garlic press. Add rosemary, salt, lemon zest and juice, black pepper and juniper to the garlic. Grind the ingredients thoroughly and then add olive oil and honey Mix.

3. Rub the pork knuckle with the resulting marinade, trying to do this both outside and between the fibers and under the skin. Wrap the shank in cling film and leave it in the refrigerator overnight.

4. Free the knuckle from the film and place it in the bowl of the device. Pour in about half a glass of boiled water. Close the multicooker tightly and turn on the “Stew” program for four hours. Turn the meat periodically during cooking.

5. Cool the finished shank, cut into slices and place on a dish.

Recipe 2. Knuckle in a slow cooker in beer

Ingredients

kg pork knuckle;

carrot;

5 cloves of garlic;

bay leaf – 2 pcs;

30 g mustard;

three onions;

black pepper;

liter of dark beer;

3 g cloves;

Cooking method

1. Wash the pork knuckle and soak in cold water for a couple of hours. Then scrape it with a knife, wash it again and dry it with paper napkins. Transfer the shank to the multicooker container.

2. Pour beer over the meat. Then add the whole peeled onion and peeled garlic cloves.

3. Peel the carrots, chop them coarsely and place them in the multicooker container. Add salt, cloves, pepper and bay leaf.

4. Close the device tightly with the lid and turn on the “Extinguishing” mode for three hours.

5. Remove the finished shank from the multicooker and cool.

6. In a separate plate, combine honey with two tablespoons of beer broth and mustard. Mix well.

7. Coat the knuckle on all sides with the resulting mixture. Place in the multicooker bowl and activate the “baking” function. Fry the meat until deliciously browned on all sides.

Recipe 3. Pork knuckle in a slow cooker with soy sauce

Ingredients

purified water;

kilogram pork knuckle;

carrot;

10 black peppercorns;

bulb;

Bay leaf;

a glass of red semi-sweet wine;

six cloves of garlic;

120 ml soy sauce.

Cooking method

1. Rinse the knuckle thoroughly under running water, then scrape it with a sharp knife or brush. Place the prepared shank into the multicooker container.

2. Peel, wash and cut the carrots into large pieces. Peel the onion and cut into four parts.

3. Place carrots and onions around the shank. Add peppercorns and bay leaf. Salt and pour boiled water so that its level is a centimeter above the meat.

4. Close the lid tightly. Set the valve to “Closed” mode. Cook the shank for forty minutes.

5. Remove the shank and vegetables from the broth. You can strain the broth and use it to make soup.

6. Peel the garlic cloves and cut each one in half lengthwise. Stuff the shank with garlic halves.

7. Return the shank to the multicooker container, pour a glass into it and add soy sauce. Close the lid and set the “Baking” mode for half an hour. Turn the meat over and activate the “Frying” mode for a quarter of an hour. Do not close the lid so that excess moisture evaporates and the sauce thickens. Take out the finished shank, cut into slices and pour over the sauce.

Recipe 4. Pork knuckle in a slow cooker in foil

Ingredients

pork knuckle – 1.5 kg;

drinking water;

two carrots;

sea salt– 25 g;

two onions;

a couple of cloves of garlic;

two bay leaves;

a large bunch of fresh green onions;

seven black peppercorns;

30 g mustard.

Cooking method

1. Rinse the knuckle in warm water. Then soak it in cold water for a couple of hours. Then carefully scrape the shank with a sharp knife or brush.

2. Peel the onions and carrots, wash them and cut them in half.

3. Place the shank in the container of the device and fill it with water so that it completely covers the meat. Add onions and carrots, bay leaves and peppercorns here. Add salt and turn on the “Stew” program for three hours.

4. Take out meat product from the slow cooker and cool slightly. Remove the vegetables, strain the broth, and use it to make soups or borscht.

5. Cut the cooled shank lengthwise and “open” it. Remove the bone and place the meat on a sheet of foil, skin side down. Brush the meat with mustard and squeeze the garlic onto it. Rinse the green onions and chop finely. Sprinkle the meat with chopped green onions and season with your favorite spices. Roll tightly and wrap in foil.

6. Place the meat in foil in the container of the device, close the lid tightly and activate the “Baking” mode for half an hour. Turn the meat periodically to ensure it is cooked on all sides.

7. Remove the knuckle, unfold the foil and cool. Cut into slices and place on a plate. Serve with or as a side dish.

Recipe 5. Tender pork knuckle in a slow cooker

Ingredients

pork knuckle – 350 g;

sea salt;

carrot;

ground black pepper;

seven cloves of garlic;

80 ml vegetable oil.

Cooking method

1. Wash the pork knuckle thoroughly under running water. If necessary, clean it with a sharp knife or brush. Cut the knuckle lengthwise and carefully remove the pit.

2. Peel the garlic and pass it through a press, leaving a couple of cloves intact.

3. Place the shank on the table, skin side down, and rub the meat with chopped garlic, pepper and salt.

4. Peel and wash the carrots. Dry and cut into oblong bars.

5. Cut the remaining garlic cloves into slices. Stuff the meat with garlic and carrots. Roll the shank into a roll and tie it with twine. Rub the top of the roll with spices and salt.

6. Pour some oil into the multicooker container, activate the “frying” function and heat it up. Place the shank and fry on both sides, constantly turning the meat so that it is evenly coated. golden brown crust.

7. Switch the mode to “Stew” and cook the shank for three hours, closing the lid. We take the finished shank out of the multicooker, cut it into slices, place it on a dish and decorate with fresh herbs.

Recipe 6. Spicy pork knuckle in a slow cooker

Ingredients

bulb;

pork knuckle – kg;

carrot;

two pods of hot pepper;

black pepper;

two bay leaves;

rosemary branch;

garlic - two cloves.

Cooking method

1. Scrape the shank with a knife, rinse thoroughly under the tap and place in a multicooker pan.

2. Peel the carrots, wash them and send them there.

3. Wash the onion, but do not peel it. Place it on the knuckle. Add a sprig of rosemary and bay leaf.

4. Fill the contents of the pan with water to the maximum mark. Close the appliance with a lid and turn on the “Slow Cook” program for six hours.

5. Peel the garlic and pass through a garlic press. Remove the hot pepper from the stalk and seeds. Chop finely.

6. In a separate plate, combine garlic with pepper, paprika, salt and hot pepper. Mix thoroughly.

7. Remove the knuckle, cool and cut lengthwise. Carefully remove the pit, unfold and spread evenly garlic Sause. Roll the roll tightly, place it in a bowl, place pressure on top and place it in the refrigerator for five hours.

The broth that remains from cooking the shanks can be used for jellied meat.

To ensure the shank is soft and juicy, marinate it for at least six hours.

Choose shanks that have less fat and more meat.

Before serving, sliced pork knuckle can be poured with the juice that formed during the baking process.

It takes quite a long time to make a knuckle in a slow cooker. Despite this, such a dish is very often prepared for a festive table or an ordinary family dinner. After all, it turns out not only tasty, but also incredibly beautiful.

There is more than one way to cook pork knuckle in a slow cooker. It can be stewed, baked, used with various spices, culinary foil and so on. The main thing is to process the meat product well.

Pork knuckle selection

Pork knuckle in a slow cooker will cook well only if it was chosen correctly. The meat should be young and not very fatty. Great value for proper preparation dishes in a multicooker also have the size of the product. If the shank is too large, it simply will not fit into the container of the device, and you will have to cook it in the oven.

Knuckle in a slow cooker: photo, recipe for preparing a meat lunch

In pursuit of the most delicious lunch Housewives are increasingly coming up with new ways to prepare meat dishes. If you want to treat your guests to an unusually beautiful and hearty lunch, then we recommend using the following recipe. For it we will need:

fresh young shank - about 2 kg (no more);
garlic cloves - 6 pcs.;
dried rosemary - large spoon;
juniper - a large spoon;
olive oil - 2 large spoons;
buckwheat honey (use as desired) - large spoon;
black pepper - a couple of pinches;

Treatment pork meat

Before cooking the shank in a slow cooker, it must be thoroughly processed. To begin with, the product should be rinsed in warm water, and then placed in a deep bowl and completely filled with cold liquid from the tap. It is advisable to keep the knuckle in this condition for two hours. After this, it should be washed again and the skin should be carefully scraped out with a sharp knife (hard brush).

Preparing a flavorful marinade

To make the knuckle in a slow cooker tasty and aromatic, it must be marinated. The sauce for such meat is quite simple to make. Mix crushed garlic cloves with dried rosemary, juniper, medium-sized salt, black pepper, lemon juice and zest. Next, all the ingredients need to be ground using a mortar. Finally, you need to add olive oil. If desired, the sauce can be made slightly sweet by adding a little buckwheat honey to it.

The process of marinating meat

After all the spices are mixed, they should be thoroughly rubbed onto the pork knuckle. Moreover, this must be done not only outside, but also under the skin and between the fibers (if possible).

The resulting meat product must be wrapped in cling film and place in the refrigerator for several hours, or better yet, overnight.

Stewing a dish

Before preparing such a dish, you should take into account that the shank in a slow cooker takes quite a long time. That's why start exposing her heat treatment necessary 5-6 hours before guests arrive. This is the only way you can serve your meat lunch to the table freshly prepared and hot.

After “overnight” marinating of meat, it should be removed from polyethylene and placed in a slow cooker. In this case, it is necessary to ensure that the product fits completely into the bowl and does not block the valve on the lid of the device.

After pouring approximately 150 ml of water into the container, close the kitchen appliance tightly and set the simmer mode to 4 hours.

Frying a meat product

After the pork shank is completely cooked in the slow cooker and becomes soft, it should be carefully removed and all the broth should be poured into a separate bowl. It can be used as an additive to liquid for jellied meat or aspic. After all, such a broth freezes very well and holds its shape.

As for the knuckle, it should be placed back into the bowl of the device. Now it needs to be fried on all sides using the baking mode (10 minutes). As a result, you should get not only aromatic and soft dish, but also a crispy product with an appetizing reddish crust.

Serve for a holiday dinner

Now you know how pork knuckle is prepared. The slow cooker recipe was presented above. After the product is fried on all sides, it must be removed from the bowl and seasoned with hot red pepper to taste. It is recommended to serve this dish hot to guests. It must be cut into thin slices and consumed with bread and wet mustard.

Knuckle baked in a slow cooker in foil

Very often, housewives use thick cooking foil to prepare the presented dish. But before placing the meat product in it, it must be stewed for some time in a small amount of drinking water.

So, we need:

pork knuckle - 1 pc. by 1.5 kg;
medium carrot - 2 pcs.;
bay leaves - a couple of pieces;
peppercorns - 4-7 pcs.;
wet mustard - large spoon;
garlic cloves - a couple of pieces;
sea salt - a large spoon;
water for drinking - add at discretion.

Preparing Ingredients

The knuckle baked in a slow cooker in foil turns out to be very aromatic and tasty. But before subjecting it to heat treatment, the meat product must be thoroughly washed. It is advisable to do this in warm water. In the future, it is recommended to soak the ingredient in cold liquid for several hours. Finally, it should be carefully scraped out using a small but very sharp knife.

In addition to meat, to prepare such a dish you also need fresh vegetables. The carrots and onions must be peeled and then cut in half.

Stew the meat

Before the shank is baked in foil in a multicooker, it should be thoroughly cooked in the stewing mode. To do this, the processed meat product must be placed in the bowl of the device and filled with drinking water so that it only slightly covers it. You also need to add fresh carrots, salt, onions, a pot of pepper and bay leaves to the slow cooker. In this composition, the meat must be stewed in the same mode for three hours.

We form products for further baking

Before cooking the shank in a multicooker in foil, the soft meat product should be removed from the device and cooled slightly. In this case, all the broth that has accumulated in the container must be drained, and all vegetables must be removed. These ingredients can be used to prepare aspic or jellied meat.

As for the cooled shank, you need to “open it” and remove the bone. Next, you need to place it on thick foil with the skin down. After this, the entire ingredient should be smeared with wet mustard, and also sprinkled with grated garlic and fresh chopped green onions. If desired, the meat can be additionally flavored with your favorite spices.

Finally, the aromatic shank must be wrapped tightly in food foil.

Bake the product in a slow cooker

The resulting package in culinary foil should be placed in the bowl of the device, then closed tightly and turned on the baking mode. It is advisable to cook pork meat in this form for half an hour. It is recommended to turn the product regularly using a spatula so that it is evenly fried on all sides.

Proper serving for a holiday dinner

As you can see, the shank recipe in a slow cooker does not require any large quantity variety of products. Moreover, the meat product itself is not very expensive. In this regard, lunch from it can cost you quite cheap. But this does not mean that it will be tasteless. On the contrary, properly cooked pork knuckle turns out to be so nourishing, aromatic and tasty that it is very often made for the holiday table.

After the baking mode of the product is completely completed, a package with meat ingredient should be carefully removed from the multicooker. Having opened the foil, you need to carefully remove the ruddy shank from it and place it on a large plate. If desired, the dish can be flavored with hot pepper or other spices. It is advisable to serve it to the table along with some side dish and a piece of white bread. Enjoy your meal!

Bake the shank in the oven

The knuckle in a pressure cooker, multicooker and oven turns out equally tasty. Therefore, if the first two devices are missing, you can use the third. However, here you can’t do without extinguishing. In this regard, you may also need a stove.

So, to prepare the baked shank we need:

fresh knuckle - from 2 kg;
garlic cloves - 8 pcs.;
dried thyme - a large spoon;
barberry - a large spoon;
lemon zest and juice - from ½ medium lemon;
sunflower oil - 2 large spoons;
medium carrot - 2 pcs.;
white onion - a couple of heads;
bay leaves - a couple of pieces;
peppercorns - 4-7 pcs.;
green onions fresh - a large bunch;
medium-sized salt - a large spoon;
hot red pepper - use at discretion.

Processing components

The knuckle in a slow cooker (you can see the photo in this article) is easy and simple to make. But such a dish is no less easier to prepare in the oven. To do this, you should pre-process the meat product as described above, and then place it in large saucepan, add water, add salt, carrots, peppercorns, onions and bay leaves.

Having brought the ingredients to a boil, they must be tightly closed and simmered for one and a half hours. During this time, the pork knuckle should become soft.

Making garlic sauce

For cooking delicious dish pork must be used flavorful sauce. To make it, you need to grate the garlic cloves, and then add dried thyme, barberry, lemon juice and zest, as well as chopped fresh green onions and hot red pepper. Finally, all ingredients should be seasoned with a little salt and sunflower oil.

Forming the dish

After the pork knuckle is stewed, it must be cooled and then greased on all sides with the previously prepared sauce. Subsequently, the product must be wrapped in culinary foil (in several layers).

Baking process

The resulting package with pork knuckle must be placed on a baking sheet or any other form, and then sent to a preheated oven. It is advisable to cook the product for one and a half hours at a temperature of 200 degrees. If you want a crispier dish, then 30 minutes before turning off oven It is recommended to open the foil as much as possible (at the top).

Serve a delicious meat dish for your holiday dinner

We have presented to your attention several ways to prepare pork knuckle; I would also like to note that such a dish turns out to be very juicy, tasty and high in calories. After the product is well baked in the oven, it should be carefully removed and placed on a plate. It is recommended to place some kind of garnish along the edges of the dish. Ideal for this mashed potatoes, and boiled pasta, buckwheat or rice porridge.

This lunch should be served hot along with a slice of bread. For beauty, you can additionally sprinkle it with fresh chopped herbs (parsley, onion, dill) and sweet paprika. Enjoy your meal!