Marinate the shank for baking. Pork knuckle baked in the oven without cooking: recipe with photo

The most delicious pork knuckle, baked in the oven with potatoes or served with another side dish, can become the head of any holiday table. But for some hostesses, she is perceived as restaurant dish requiring a lot of time and effort. With a clearly folded algorithm of actions, the correct selection of products, the process turns out to be not so complicated. In the article we will tell you how to cook this meat dish, we will give a recipe with photos and videos.

Fragrant baked knuckle - what could be more appetizing?

Traditionally, the inhabitants of Germany and the Czech Republic are distinguished by their love for this delicacy, considering it one of delicious dishes. One of the well-known and most common ways to bake pork knuckle in the oven is Bavarian. However, it would be unfair to keep silent about the love of the Slavic peoples for this product. In our countries, winters are cold, which requires hearty, hot and very nutritious food.

Novice cooks need to remember that there are several important nuances, not observing which, you can spoil the meat hopelessly. In inexperienced hands, the wrong preparation of a pork knuckle can turn a potential masterpiece into something inedible, tough and dry. All recipes recommend following the rules:

For culinary experiments, you should choose the right product - experienced chefs recommend buying a hindshank that contains less fat.
When buying frozen meat, remember that in the process of preparing the shank, it must be completely defrosted.
Before marinating, it is necessary to burn the skin over the gas, and then carefully scrape it with a knife. Then the pork is washed under running water and dried.
To make the food juicy and tender, the meat on the bone must be boiled with herbs and vegetables, and only then bake the pork knuckle in the oven.
Before baking, marinate the drumstick in spices, herbs and wine to give it a piquancy.
Preliminary soaking in milk will give tenderness to the meat - you need to leave it in it for 2-3 hours, after which it is washed and dried.

No matter what recipes are used, the pickled shank should be baked in the oven in a sleeve (in a bag specially designed for this purpose) or in foil - it will be juicy. If you follow the above recommendations, the dishes of a novice cook will turn out to be very tasty.

Easy way for beginners

If pork knuckle in the oven seems like the height of culinary skill to you, try cooking it first using the most simple recipes. To begin with, the meat must be boiled in water, lowering it into the pan after the liquid boils. Then add one peeled onion and celery.

When the water boils, again you need to remove the foam and reduce the fire. It is necessary that the knuckle is cooked for about 60 minutes. After that, we remove the pan from the heat, but the boiled pork remains in the broth for now - let it cool in it.

The highlight of the Bavarian shank is beer

In order not to waste time when boiling pork, you can make a marinade for the shank. For him, we need a tablespoon of soy sauce and honey, a teaspoon of mustard. We mix all these ingredients into a single mass. First rub the cooled pork with salt and ground black pepper, then grease with oil. Next, you need to bake the knuckle in the oven in foil or a sleeve. We set the temperature to 200 degrees and leave for 50 minutes.

Now you need to get the meat, coat it with sauce and send it back for heat treatment. It is enough for him to bake for about a quarter of an hour to acquire a delicious golden color and an incredible aroma. Baked pork knuckle can already be served at the table along with a side dish of potatoes, cereals or vegetables.

Bavarian

You need to constantly improve your culinary skills, so as a change, you can try cooking Bavarian pork knuckle. First you need to put it to boil, and when the water boils, then drain the liquid and collect it again cold. We clean two carrots, an onion and a few cloves of garlic, and then send them to the pan with the meat. Add it there Bay leaf and black peppercorns, two teaspoons of salt and cook for 2–2.5 hours.

We turn on the oven so that it heats up to 160 degrees, but for now the boiled pork is removed from the broth. We need to generously grease it with mustard and stuff it with garlic. Next, the shank in a sleeve or foil is sent to the oven. This shank recipe has features, you need to know exactly how much to bake - heat treatment is carried out for 2 hours.

The main secret of the baked Bavarian shank in the oven is beer, which is poured into the bottom of the pan. During baking in the oven, the meat should be periodically poured with a liquid in which the meat juice flowing from the pork and beer are mixed. This procedure is repeated approximately every 10-15 minutes.

Shank in duet with sauerkraut - this dish will exceed all your expectations

Such dishes acquire an appetizing aroma and a golden crust. If you cook pork knuckle correctly, it will be able to compete with food the best restaurants. Serving to the table, be sure to decorate the meat with herbs and pour some juice from the baking sheet into a plate.

With sauerkraut

We offer you another win-win option for pork knuckle in the oven, the excellent taste of which can be emphasized with sauerkraut. The preparation of this dish is relatively simple, and the result will surprise and delight loved ones.

To prepare the shank, you will need:

Pork shank - 3 pcs.
Sauerkraut - 4 tbsp.
Large ripe tomatoes- 4 things.
Sweet pepper - 1 pc.
Bay leaf.
Salt, pepper and spices to taste.

First you need to grease a thick-walled dish with melted butter. You can use a saucepan, frying pan or cast iron. We lay out the products at the bottom: first a layer of sauerkraut, on top of it are tomatoes, cut into circles. Now you can put the prepared boiled and pickled shank, which we cover with a second layer of vegetables - the remaining sauerkraut, slices of two more tomatoes and sweet pepper, cut into strips. You can put allspice on top with peas, sprinkle with spices and add a couple of bay leaves.

For this sauce, it is better to use brown sugar, because it has the best properties caramelization

Pouring food into a glass cabbage pickle and put the pot on the fire. First, let it be medium, and later we reduce it. On low heat, the meat should be stewed for two hours, but you need to watch that it does not burn. The finished shank with cabbage is necessarily sprinkled with chopped parsley, and we will serve it with any side dish at our discretion.

With Korean Tirey sauce

A baked shank made in foil in the oven, pre-marinated in Tirey sauce is another example. good food. It is worth mastering at least in order to contribute to home menu some freshness or test your culinary skills.

To marinate the shank for baking in the oven according to this recipe, you will need:

200 ml soy sauce.
5 cloves of garlic.
1 tsp. different types pepper.
3 tsp coriander.
1 st. l. Sahara.
A bunch of cilantro.
1 tsp vinegar.

First, prepare the sauce: chop the herbs and garlic, add spices, vinegar and soy sauce. The mixture should be infused for an hour. For now, we will take care of the knuckle, boiling it with onion, peppercorns and bay leaf.

pork leg golden in this sauce

Take out the meat, stuff it with garlic. Now you can pour the sauce over and wrap it in foil. We send the future dish to the oven, heated to 220 degrees. Partially oven-roasted pork in foil should be unwrapped and drizzled with sauce. At the end, the shell can be removed and the meat left without it so that it browns. The knuckle baked in a sleeve with Tirey sauce has a slightly different taste, so you should stick to the main recipe.

With a bird

Another cooking option meat product- stuffed shank, which can also be deliciously baked. Chicken, turkey, etc. can be used as a filling. This will serve as a good useful variety family diet.

The recipe for pork knuckle involves the use of the following ingredients:

Pork shank - 1.3 kg.
Chicken or turkey meat - 0.5 kg.
Medium-sized carrot - 1 pc.
2 small onions.
4 cloves of garlic.
Bay leaf, pepper and curry seasoning to taste.

At the first stage, you need to boil the pork for 10-15 minutes. After cooling, the bone is removed from the shank and the skin is removed, the remaining meat is thoroughly washed and beaten off a little. Sliced carrots are evenly distributed over a piece, and then a bird grated with seasoning, a roll is formed from this.

The resulting product is placed in a solution in which pork was previously cooked. Next, you need to cook the shank in the oven by placing the pan right there. Time heat treatment- 4 hours at 200 degrees.

We examined almost all the popular ways with which you can bake a shank in the oven. Choose what you like best and start cooking culinary masterpiece. But be sure to try all the ways, you will be satisfied!

The knuckle is the part of the ham of a pig below the knee joint. In cooking, parts of the back, more fleshy, limbs are used for cooking second courses, and the front ones are used for first courses, jellies and jelly.

One of the most famous dishes from the pork knuckle, known all over the world, is the Boar's Knee Liver - a delicacy of the national Czech cuisine. Traditionally, boar shank was taken as the main ingredient, but nowadays pork is increasingly used. At home, housewives often cook a knuckle baked in the oven - it is very similar to the traditional Czech dish. As a variety - pork knuckle in the oven in foil.

Something about the wheel

Regardless of the recipe, there is something in common that unites them.

Required a large number of“material”: it usually takes 1.2 kg of shank to cook just one serving - a lot goes into bones, skin, lard - besides, the meat is greatly boiled down (fried).
The cooking process itself is very long and usually takes 3-4 hours, although there is nothing complicated in the cooking technology.
Pork knuckle in the oven will turn out softer, juicier and tender if it is pre-cooked.
When baking, apples are often added to reduce the fat content of the dish.
The finished product is quite fatty, so it is usually served with sauerkraut, pickles, pickled tomatoes.

Cooking features

It is better to take a knuckle for cooking with a skin, even if your household or guests do not eat the skin: cooked in the skin, the meat turns out to be more juicy and does not dry out.

There are two main methods for preparing shank - simpler and more difficult. The first is to bake the pork shank in the oven at a relatively low (about 160 ° C) temperature for three hours. Second: before you cook the shank in the oven, you need to boil or marinate the meat. By the way, it is the second method that is usually used in cafes and restaurants, since the longest part of the process (cooking) can be carried out in advance, and after ordering, the client does not have to wait long - baking itself does not take much time.

Roll in the oven. Classic recipe

Since the initial volume of food is large, it is recommended to use the largest pot available.

Dip peeled and coarsely chopped carrots, celery, ginger and parsley root into boiling water, add 2-3 onions with a cut top, peeled to the last layer. Add cloves to boiling water (you can stick it in onions), salt heavily, put bay leaves, black and allspice peas, which should be coarsely chopped beforehand (do not grind!). If desired, you can add juniper in berries and marjoram - spices will give the dish the flavor of game. As soon as everything boils, put the washed (if necessary, cleaned), shank dried with napkins, bring to a boil and cook over low heat for an hour - the time depends on the weight of the product and the age of the animal: the more shank or the older the pig, the longer the cooking time will be.

Remove the cooked product from the broth, cool slightly, cut the skin with a cross every 3 cm - this way the meat will bake faster, and excess fat melt without damaging the meat. Coat the skin with mustard mixture, vegetable oil and ground pepper, place on a baking sheet lined with foil, and the baking sheet in an oven preheated to 220 ° C.

You can grease the skin both before cooking and before the end of baking. In the latter case, it is more likely that the shank will not burn, and besides, instead of sunflower oil, meat can be poured with fat melted from the shank. Let's move on to the main question: how to cook a shank in the oven so that it turns out soft? After 15 minutes of baking at high temperature (as soon as the shank is browned), the temperature in the oven should be reduced to 180-190 ° C and bake until the skin is glossy, shiny, golden brown. At the same time, approximately every 10 minutes, the dish being prepared must be carefully watered with the juice that stands out from the shank. The total baking time averages 40 minutes. Ready meal, taken out of the oven, cover with foil and leave to stand for 10 minutes, and only then serve.

Pork knuckle with honey and mustard crust

To prepare this dish, in addition to the pork knuckle, you will need 1 carrot, 1 onion, one large spoonful of honey, mustard and soy sauce, 10 cloves of garlic, allspice and black pepper (peas), salt. The number of seasonings and vegetables are given based on 1.3 kg of shank.

Put the washed and cleaned shank into a saucepan and pour water so that the shank is completely covered with water and no part of it protrudes. Bring to a boil over medium heat, remove the foam and cook at the lowest power for about an hour and a half. Then salt, add peeled onions and carrots, laurel and pepper, boil for about an hour. Remove the cooked shank from the pan, cool slightly and dry. Make incisions on the skin, put peeled garlic cloves into them. Prepare the sauce by mixing soy sauce, honey and mustard, and carefully coat the shank with it on all sides. Then wrap it in foil, put it on a baking sheet or in a baking dish and bake at a temperature of about 200 ° C for an hour. 10 minutes before cooking, unfold the foil to form a golden crust.

Pork knuckle in beer

So, how to cook a shank in the oven according to this recipe? It should be soaked in cold water for the night, then drain the water, clean the shank if necessary, pour beer (you can use both light and dark, at the rate of 2 liters per 1.2 kg of shank), add onion cut into half rings, coarsely chopped garlic, oregano, cumin, marjoram , salt, rosemary, chili powder, thyme - all to taste, bay leaf and black peppercorns. In the resulting marinade, leave the shank for a day in a cold place.

Put the marinated shank to cook over low heat in the same marinade for 3-4 hours. As the liquid boils away, add boiling water. Stuff the boiled shank with garlic, coat with mustard on all sides, pour over with beer and bake in the oven for an hour, regularly pouring it not with juice, but with beer.

The knuckle can be cooked not in one day, but distributed over time - from the fact that it will be cooked today and baked tomorrow, the quality of the dish will not deteriorate.
If you want to give the shank a shape, wrap it tightly in cheesecloth, chip it off with toothpicks, or tie it with twine while cooking. Before further processing, the "packaging" should be removed.
The broth remaining after cooking the shank can be used to make soups or even for aspic - the broth is quite strong and easily turns into jelly when cooled.

The meat of domestic pigs often becomes an additional element or the basis of everyday dishes - chops, cutlets, broths are prepared from it, pork is baked, boiled and fried. The most delicious shank, which is part of the shank (ham), has a soft, juicy texture. The household will especially like the pork knuckle baked in the oven - this dish will be a wonderful decoration for a festive or everyday table. To make pork tasty, you need to know how to cook it correctly. Read on for some recipes below. detailed description process.

How to choose the right pork knuckle

The first stage of preparing a baked shank begins at the time of its purchase. The right part of the ham is 50% of the taste of the future dish.

Take the meat from the back of the pig's leg. Pay attention to the structure at the cut: it is important that there are no weathered areas.
An easy way to check the quality of pork is to press it hard with your finger. If the surface takes a long time to its former shape, do not buy.
Pay attention to the color - it should not be too dark. Choose pork with only white fat.
One of the main landmarks is the smell, it should be pleasant, sweetish.

Oven baked pork knuckle recipes

Pork knuckle can be cooked different ways- with the use of special seasonings, along with a side dish or pre-treated meat. Before cooking in the oven, pork is cooked, but there is an option to make it without heat treatment in water. Tastier knuckle will make cooking it in marinade and with suitable spices.

How to bake boneless knuckle in foil

The classic shank is baked in foil with garlic, under mustard-soy marinade. It must be prepared with a bone. The bone part is taken out just before serving. appetizing dish sure to please everyone who tastes it.

Ingredients:

One and a half kilograms of shank.
Large head of garlic.
One hundred grams of soy sauce (or a little less - to taste).
1 tablespoon mustard (you can add more if you like).
Seasonings: oregano, pepper, salt, basil.

How to cook:

Rinse the back of the ham well, pat dry with a towel. Take sharp knife, make deep cuts on the surface. Divide the garlic into cloves, cut each cloves into two more parts, insert them into the resulting holes.
Prepare the marinade: mix soy sauce, mustard, seasonings.
Treat the shank with marinade, leave in the refrigerator for half a day or six hours (minimum). Wrap cling film so that the marinade remains on the surface and is well absorbed.
Set the oven to preheat to 180 degrees. Cut the surface of the shank crosswise, hide in foil, put in a bowl.
After an hour and 20 minutes, remove the almost cooked meat, remove the foil so that it is browned. Bake for about ten more minutes.
Serve the shank with potatoes or sour baked fruit.

Pork knuckle with honey and garlic in the sleeve

To make pork tasty, juicy and beautiful, you need to cook it using special marinade. It will include honey, soy sauce, lemon and orange juice. It will give a pleasant spicy aftertaste of garlic, with which the product will be baked.

Ingredients:

A kilogram of pork knuckle.
Big bulb.
Bay leaf.
Pepper, salt.
Two tablespoons of honey.
Two tablespoons of soy sauce.
Five cloves of garlic.
Lemon.
Orange.

How to cook:

Rinse meat, pat dry with paper towel. Spread with marinade: a mixture of honey, soy sauce, juice of half a lemon and half an orange, spices (salt, pepper, others as desired). Place chopped garlic cloves on top.
Cover the pork with cling film, leave in the refrigerator so that it is well marinated. Shake it periodically.
Preheat oven to 200 degrees. Place the marinated meat in a food sleeve, make a few punctures to release steam.
Bake for up to two hours (check pork for doneness). When cooking is close to the end, remove the shank, free it from the sleeve, turn it over and leave it in the oven for a quarter of an hour so that it acquires a beautiful crust. You can pour it with the allocated juice.
Serve with garnish of your choice.

How to deliciously bake a knuckle without boiling in beer

It's believed that top part pork ham baked in the oven, a traditional Czech dish. As lovers of beer, the Czechs could not ignore the preparation of pork with it. To make it delicious golden crust, for this recipe you will need dark beer.

Ingredients:

One kilogram of shank (it is allowed to take a little more or a little less + -100 grams).
Bulb.
Head of garlic.
Dark beer (500 ml bottle).
Sunflower (or other vegetable) oil.
Caraway.
Other condiments.

How to make a knuckle baked in the oven without boiling with beer:

To make the future crust crispy, leave the meat in the refrigerator overnight, uncovered. That way it dries better. Before this, do not forget to thoroughly rinse the shank, dry before cooling.
In the morning, preheat the oven to 180 degrees. Grease a baking sheet with high sides with sunflower oil. Cut the onion into strips, place on the surface of the baking dish. Place pre-dried knuckle on top. Rub it with salt, pepper, add cumin, garlic cloves. To make the shank juicier, pour a little beer on top of it, but on initial stage beer will replace the usual sunflower oil.
Roast the pork for an hour. When the appointed time has passed, pour dark beer onto a baking sheet.
The shank in beer will be baked for at least four hours. At the moment when it becomes crispy, be ready to water it every forty minutes. alcoholic drink.
To accurately determine the readiness of the shank, take a meat thermometer. The temperature inside should be equal to ninety degrees or a little more. When this happens, increase the heat in the oven (up to 230 degrees) and bake for about a quarter of an hour so that the pork is well browned.
Serve with garnish, greens.

Bake the knuckle in the oven with potatoes

Traditionally pork shank served at the table with cabbage, boiled or vegetables. To make a side dish with meat at the same time, use the following recipe. The knuckle will be served at the table with an appetizing juicy potatoes.

Ingredients:

Kilogram shank.
kilogram of potatoes.
Three cloves of garlic.
Olive oil(two large spoons).
Eight bay leaves.
Sea salt, pepper.

How to cook:

Half boil the potatoes in a saucepan.
Crush the garlic cloves with a knife.
In a mortar, crush bay leaves, add crushed garlic, salt, oil to make a slurry.
Make cuts with a thin knife, place the prepared mixture there. Coat the shank with the rest, leave to marinate for half an hour.
Preheat the oven to 250 degrees. Put the grate in the oven at a medium distance from the fire, put the knuckle on top. On the lower level, place a baking sheet on which the juices from the meat will drain. Bake for about ten minutes.
Lower the temperature to 160 degrees, bake the pork for about an hour.
Sprinkle half-boiled potatoes with pepper, salt, put on a baking sheet where the juice from the top of the ham drained, cook all together for another half hour.
Serve with greens - parsley, dill, fresh vegetables.

Video: cooking marinated pork knuckle in the oven

It is not always easy to cook meat according to the description. To make the dish more tasty and of high quality, you may need visual accompaniment - photos and videos. In the tutorial video you will see how experienced chef prepares homemade knuckle, flavoring it additional ingredients- onion, honey, garlic, salt, pepper, mustard. The meat is pre-boiled so that cooking in the oven goes faster. Cuts are made on it for garlic, then the shank is processed honey mustard marinade. The upper part of the shank is baked on foil. How to cook:

Meat dish suitable for big company- This is a pork knuckle. The meat is very tender and melts in your mouth. You can choose any side dish for it, but they are considered classics boiled potatoes or stew sour cabbage.

Cooking shank on the bone

Time: 3 hours 30 minutes.
Servings: 4 persons.
Difficulty: medium.

There are no difficulties in this recipe, you just need to choose a good meaty shank. The impurities are removed from the skin first. To do this, you can simply rinse it thoroughly under water and rub it with a brush, and scrape off the hardened dirt with a knife. You will also need a large pot for cooking.

Ingredients:

pork knuckle - 1 pc.;
onions - 3 pcs.;
carrots - 2 pcs.;
garlic - 3 cloves;
bay leaf - 3 pcs.;
salt - to taste;
black peppercorns - 5-7 pcs.

Cooking method:

Put the washed meat in a saucepan, put the peeled onions and carrots there.
Fill with water so that it completely covers the contents.
Add salt, pepper.
Put on the stove, bring to a boil, then make a low heat and cook under the lid for two and a half hours.
Remove the boiled shank from the broth (which can then be used to make soup), rub with garlic, wrap tightly in foil and put in the oven for 1 hour at a temperature of 180 degrees. So the pork knuckle in the oven will absorb its aroma.
Serve the meat on the table, separating the meat from the bone and cutting into pieces.

Baked in foil

Time: 3 hours.
Servings: 5 persons.
Difficulty: easy.

You can cook pork knuckle deliciously in the oven by rubbing it with spices before baking, which will give the dish a special taste and aroma. The preparatory process is the same as in the previous recipe: rinse the meat thoroughly and clean the skin of contamination, if any.

Ingredients:

whole pork knuckle - 1 pc.;
ground pepper - a pinch;
salt - to taste;
spices - to taste;
mayonnaise - 3 tbsp. l.;
garlic - 4 cloves.

Cooking method:

Put the shank ready for cooking in a saucepan, add water and bring to a boil. Salt.
Reduce heat to low and simmer for an hour.
Finely chop the garlic, put a part on the spread foil.
Remove almost ready meat from the broth, rub with spices (dried juniper, marjoram, paprika will do), garlic, pepper, wrap tightly in foil.
Cook for 2 hours at 180 degrees.
Cool and refrigerate overnight.

Recipe without cooking

Time: 3 hours 30 minutes.
Servings: 5 persons.
Difficulty: medium.

Pork shank acquires a completely different taste if it is not pre-cooked, but immediately baked in the oven. Meat retains its juiciness better. Use your favorite spices to spice up the dish, or use ready mix for pork.

Ingredients:

pork shank - 1 pc.;
garlic - 5 pcs.;
spices - 2 tsp;
salt - 1 tsp;
lard - 100 g.

Cooking method:

Rinse the leg well, remove all impurities.
Pass the garlic through a press.
Grate the drumstick with spices, salt and garlic.
Preheat oven to 200 degrees.
Wrap the shank in foil, laying thinly sliced \u200b\u200blard, bake for 3 hours.
Half an hour before cooking, carefully unfold the foil to form a crust.

Knuckle without bone

Time: 3 hours 30 minutes.
Number of servings: 6 persons.
Difficulty: medium.

Another recipe for pork knuckle in the oven is boneless. When serving, it will not need to be separated, but you can immediately cut the pork into pieces. During baking, the meat is wrapped in a kind of roll, so you can add different stuffing: vegetables, fried mushrooms, potatoes. You can bake the knuckle in foil, in a special bag or on an open baking sheet.

Ingredients:

pork leg - 1 pc.;
spices for meat - 2 tsp;
garlic - 3 cloves;
Bulgarian pepper - 1 pc.;
salt - 1 tsp

Cooking method:

Rinse the foot with water, clean all impurities from the skin.
Make a deep incision, push the meat apart and remove the bone. It can then be used to make broth.
Finely chop the garlic, cut the bell pepper into strips.
Put the knuckle skin down, rub the meat with spices, garlic, put the pepper.
Roll up a tight roll and tie with a thread.
Wrap the workpiece in foil and put in the oven for 3 hours at a temperature of 200 degrees.

Video

There are many ways to prepare this dish. Consider the most delicious.

Up your sleeve

What do you need:

lower leg - 1-1.5 kg .;
onion - 1 pc.;
lemon - ¼ part;
garlic - one head;
rosemary;
salt pepper.

How to cook:

Hold the ham in water for one and a half to two hours, then wash it, scrape off the dirt from it. Cut in three or four places, insert the chopped garlic cloves there. Grate with the mixture lemon juice with spices. Fold in a flat container, hold in the refrigerator for 60-90 minutes. Turn over every half hour.

Chop the onion into rings, fill the baking sleeve with them, lay the prepared meat preparation.

Tie the sleeve, place on a baking sheet, cook at 180-200 ° C for two hours.

long languishing

Heating meat at a low temperature for a long period of time leads to the fact that the ligaments, films, veins soften. With this method, the dish will turn out soft, juicy and tender.

Ingredients:

lower leg - 3.5 kg;
salt - 2 tsp;
spices (pepper, garlic, marjoram) - optional.

Cooking method:

Wipe the ham well with spices (do not salt), you can also pour a small amount of soy sauce and vegetable oil. Put in a bowl, cover, put in a cool place. After 12 hours, get it, let it lie down at room temperature so much more.

Preheat the oven to 65-70°C.

Salt the resulting workpiece, put it in a baking sleeve or wrap it with cling film. Bake 8 hours.

In German

For this dish, it is worth choosing the front, not fatty shanks, from young pigs, they contain more pulp.

What do you need:

shank - 2 pcs.;
onion - 2 pcs.;
medium-sized carrots - 2-3 pcs.;
dark beer - 2 liters;
garlic - two heads;
vegetable oil;
salt - to taste;
herbs (oregano, thyme, basil).

How to cook:

Wash the shins, clean them, burn the remaining hairs with fire. Cut each piece along the bone, also make 3-4 cuts on the skin. Coarsely chop or crush four cloves of garlic bulbs with a knife, put in a saucepan along with meat, onions, carrots, herbs. Fill it all up with beer.

Put on the stove, bring to a boil, remove the foam and reduce the heat. Cook under a closed lid with a slight boil for a couple of hours. Salt half an hour before the end of cooking.

Press one and a half heads of garlic bulb through a press or rub using a grater. Add a small amount of vegetable or olive oil.

Remove the shins, cool slightly, rub with garlic gruel mixed with oil. Put on a baking sheet, send to the oven. Bake at 180°C for the first half an hour, then set 200-220°C for another 10 minutes. Every 10 minutes, pour over the marinade remaining after cooking.

Classic

What do you need:

pork on the bone - two pieces;
soy sauce - 3 tbsp. l.;
garlic - two heads;
mayonnaise - 50 ml;
spicy mustard - 1.5 tablespoons;
honey - 35 gr.;
salt, black pepper - to taste.

How to cook:

Wash the pork, scrape with a knife. Boil over medium heat for about one hour.
Mix soy sauce with pepper, mustard, mayonnaise, honey, and garlic bulb. Salt the resulting mass, thoroughly spread the boiled shanks with it. Wrap them in foil and refrigerate overnight.

Set the temperature to 180 ° C, bake the meat for 60-90 minutes. Remove foil and cook for about half an hour.

in beer

Ingredients:

pork leg - one piece;
mustard, coriander, cumin seeds;
beer (light or dark) - 1.5 liters;
garlic - half a head;
peppercorns - 2-3 pcs.;
salt - to taste;
carnation;
greens.

Cooking method:

Singe the shank over the fire, clean, rinse. After making a longitudinal incision, carefully separate from the bone. Lightly beat off the resulting workpiece.

Chop the garlic, mix with spices, pour in the same foamy drink. Pour the meat preparation with the resulting mixture, leave it to marinate. Then thoroughly clean, dry, stuff with garlic onion slices, cut lengthwise. Roll into a roll, placing greens in the center.

Read also: Popular and delicious recipes cod liver salad

Lubricate the baking dish with fat, put the roll tied in two or three places there. Bake at 200°C for at least two hours. After 40-50 minutes and before the end of the cooking process, sprinkle the meat with beer four to five times.

On a spit

Meat products on a spit come out soft and juicy, as all the juices seem to be sealed inside.

Ingredients:

one pork on the bone;
garlic - one head;
salt - to taste;
seasonings, for example, a mixture of peppers - optional.

Cooking method:

Mix together the garlic bulb, passed through the press, seasonings. Grate washed and cleaned meat with this mixture, salt.

Wrap the prepared semi-finished product with cling film. Keep in a cold place for about half an hour.

Take a skewer and put a pickled shank on it, send it to the oven. From below, substitute dishes containing liquid, where fat will drain. Cook using the grill mode for 80 minutes.

To check the readiness, pierce with a knife, if the juice is light, then you can serve it to the table.

Bavarian

What do you need:

shank - 1.5 kg .;
garlic - six cloves;
cumin seeds - 5 g;
sea salt - a couple of pinches.

How to cook:

Fill the container with water, put the washed, cleaned leg into it. Salt, add crushed garlic cloves, as well as lightly ground cumin seeds.

Put the pan on the stove, let it boil, close the lid, cook at a low boil for about one hour. Pour the broth where the meat was cooked into a baking sheet. The height of the liquid should reach two centimeters.

Remove the leg from the pan, put on a baking sheet. Cook for 90 minutes at 170°C. Top up the broth as needed to the desired level. After the specified time period, briefly raise the temperature to 220°C to obtain a crisp.

Bavarian in beer

Ingredients:

shin - 2 kg .;
carrots - 2 pcs.;
celery root - 190 gr.;
leek - 1 pc.;
lavrushka - a couple of leaves;
dark beer - 0.3 l.;
onion - two heads;
cumin seed - 3 gr.;
salt.

Cooking method:

Shanks wash, clean off the dirt. Pour water into a three-liter cauldron, send carrots, onions, celery, lavrushka, caraway seeds there. Put on the stove, salt, bring to a boil.

Place the pork in a cauldron with boiling broth. Cover with a lid, cook for about an hour, reducing the heat to a minimum. Then remove from the pan, make four or five shallow cuts, without touching the meat layer.