Baked at home pork knuckle much tastier than store-bought ham. It can be served whole and sliced, eaten hot with a side dish, or used to make sandwiches. Oven baked knuckle is an easy dish to prepare. Even an inexperienced chef can make it. Yes, and it will cost. great dish quite inexpensive.

Cooking features

With all the simplicity of preparing a baked shank, there are a few secrets that will make it more delicious.

The knuckle is part of the pork leg, and the hind legs are said to be meatier and more suitable for roasting. However, the capacity of the multicooker bowl is usually not large enough to accommodate the back foot. Therefore, when buying a shank for baking in a slow cooker, it is better to give preference to the front shank weighing about 1 kg. It is even better to buy the meat of a young pig if the shank from the hind leg weighs no more than 1.5 kg. A larger shank is not suitable for baking in a slow cooker.
Before baking, the knuckle must be rubbed with salt and spices to give ready meal appetizing aroma. Of the spices, black and red ground pepper, paprika, cumin, basil, and rosemary are well suited to the knuckle.
In order for the shank to be even more tender and juicy, it is marinated. The taste of the shank also depends on the marinade. It can come out salty, spicy, sweetish. Each flavor is good in its own way. The marinade recipe is usually indicated in the recipe for the preparation of the dish itself, as it is of key importance.
The cooking time of the shank depends on its size, so you should focus on the instructions in the recipe. If you have it more or less than indicated in the recipe, then adjust not only the amount of other ingredients, but also the baking time of the shank in the slow cooker.

You can bake the shank directly in the multicooker bowl or by placing it in foil or a culinary sleeve.

Serve the finished shank with vegetable side dishes.

Knuckle baked in a slow cooker in soy sauce and wine

pork knuckle - 1 kg;
soy sauce- 125 ml;
red wine (semi-sweet) - 125 ml;
water - how much will go;
garlic - 6 cloves;
onion - 100 g;
carrots - 100 g;
bay leaf - 1 pc.;
black peppercorns - 10 pcs.;
salt - 20 g.

Cooking method:

Wash the shank, scrape with a knife, rinse again and pat dry with paper towels. Sprinkle with salt and place in the center of the multicooker bowl.
Peel the carrots and cut them into circles or sticks. Lay around the shank.
Peel the onion, cut it into 4 pieces and also put it near the shank.
Put the bay leaf and pepper in the multicooker bowl.
Fill the shank with water so that it completely covers the meat.
Close the lid, install the valve on it so that steam does not escape from the multicooker.
Select the extinguishing mode and run it for 90 minutes.
Remove the shank and vegetables from the broth, pour the broth. Bay leaf and peppercorns are also no longer needed.
Peel the garlic, cut each clove in half. Making cuts in the shank with a knife, stuff the meat with garlic.
Pour wine and soy sauce into the bottom of the multicooker bowl, put the shank and vegetables in it.
Close the lid and stop the Baking program for half an hour.
After the specified time, turn the shank over. Select the "Fry" program. If your multicooker does not have such a program, continue cooking in the baking mode. It takes 15 minutes to cook the shank in one of the indicated modes with the lid open. This will allow it to brown slightly.

The shank prepared according to this recipe can be served hot with potatoes, onions and carrots, or cut into slices and served with sauce.

Knuckle baked in foil in a slow cooker

pork knuckle - 1.5 kg;
carrots - 0.2 kg;
salt - 25 g;
onion - 0.2 kg;
mustard (sauce) - 30 ml;
green onions - 100 g;
black peppercorns - 7 pcs.;
bay leaf - 2 pcs.;
garlic - 2 cloves.

Cooking method:

Wash the shank well warm water then soak it in cool water for an hour. Remove, scrape with a knife and wash again in warm water. Use paper towels to remove moisture.
Put the shank in the multicooker bowl.
Clean your vegetables. Cut each carrot and onion into 4 pieces and place next to the shank. Add salt, bay leaves and peppercorns. Fill with water to completely cover the meat.
Cook the knuckle for 3 hours in the “Extinguishing” mode with the valve closed to release steam.
Remove the shank and vegetables from the broth. The broth and vegetables can be used to make soup. In order to make a baked shank, they are no longer needed.
Dry the knuckle kitchen towel and cut in half, remove the bone.
Place the halves of the shank side by side in the center of a large sheet of foil.
Squeeze a clove of garlic on each half, brush with mustard.
Wash, dry the green onion, finely chop it with a knife.
Fall asleep thickly green onion halves of the rudder.
Put the two halves together and wrap them tightly in foil.
Put the shank in foil in the multicooker bowl. Lower the lid and set the "Baking" program for half an hour.

The shank baked in foil is tender and fragrant. Garlic, mustard and green onions give it a savory taste.

Shank in beer

knuckle - 1 kg;
dark beer - 1 l;
onions - 0.3 kg;
carrots - 100 g;
garlic - 3 cloves;
honey - 35 g;
salt - 25 g;
mustard (sauce) - 20 ml;
ground black pepper - 5 g;
cumin - 5 g;
bay leaf - 2 pcs.

Cooking method:

Put the shank in water for 2 hours, then scrape it and wash it well in warm water. Then pat dry with a kitchen towel.
Peel the vegetables and chop them coarsely.
Put meat, vegetables, bay leaf, cumin, pepper and salt in the multicooker container. Fill with beer. Close the lid, move the steam outlet valve to the “Closed” position. Set the "Extinguishing" program for 2 hours.
When the beep sounds to signal the end of the programme, remove the shank.
Pass the peeled garlic through the press, mix it with mustard.
Without waiting for the knuckle to cool, coat it with honey, then mustard and garlic sauce. Pour over the beer broth remaining in the slow cooker.
Wash the multicooker bowl and put the knuckle in it.
Set the program "Baking" for 30 minutes.

The combination of honey, garlic and mustard gives the knuckle a unique taste. The knuckle in beer turns out to be spicy, slightly sweet and at the same time spicy. As an appetizer for foamy drink it is perfect, but it is served not only to him - it is good for festive feast and for a family dinner.

The knuckle baked in a slow cooker is prepared simply, but for a long time, so you have to be patient. However, the result is worth it.

09.02.2018

The handle is one of the parts pork ham, the basis of which is predominantly a protrusion of muscle tissue, as well as a small amount of connecting. It is not too greasy, it is perfect for creating festive hot dishes, while it is cooked mainly singly - a side dish is made separately for it. How to cook delicious pork knuckle in a slow cooker

Most shank-based dishes are German cuisine, therefore, starting to master the work with it, it is worth putting samples on the options for snacks with beer. In particular, pork knuckle with garlic, rosemary and hot pepper deserves attention, which harmonizes perfectly not only with light alcohol. It pairs deliciously with baked potatoes, so it will become worthy decoration dining table.

Ingredients:

pork knuckle - 1.5 kg;
garlic cloves - 6 pcs.;
dried ground rosemary - 1 tsp;
vegetable oil - 2 tbsp. l.;
lemon;
ground hot peppers- 1/2 tsp;
salt;
water - half a glass.

Cooking method:

Pork knuckle roll in Polaris multicooker with herbs and cheese

Another amazing and uncomplicated option for preparing a pork knuckle for an everyday or festive table is to create a roll based on it. The whole scheme of work consists in stewing the product, and after removing it from the bone and stuffing it with a pre-prepared filling. Chilled, such a roll will replace your store-bought sausages and make you take a fresh look at meat dishes. This recipe mentions a mixture of cheese and herbs as a filling, but you can use cereals, mushrooms, pickles and a lot more various products down to soaked apples.

Ingredients:

pork knuckle - 1.3 kg;
onion;
carrot;
garlic cloves - 2 pcs.;
semi-hard cheese - 300 g;
bunches of parsley - 2 pcs.;
salt, peppercorns;
bay leaf - 2 pcs.

Cooking method:

One of the main attributes of the Christmas menu in Germany is a spicy pork knuckle marinated in dark beer with carrots and onions. Due to the fact that this meat is not too dry, in the last half hour of its preparation, you can put pieces of potatoes on it - this way you will have a side dish prepared for it at the same time as the knuckle. Moreover, due to impregnation with fat flowing from the shank, the potatoes will not require particularly complex manipulations that prevent dryness.

Ingredients:

pork knuckle - 1.2 kg;
dark beer - 1 l;
honey - 2 tbsp. l.;
mustard - 1 tbsp. l.;
garlic cloves - 4 pcs.;
carrots - 2 pcs.;
onion - 3 pcs.;
salt;
a mixture of ground peppers;
bay leaf - 2 pcs.

Cooking method:

After scraping the surface of the shank, pour it cold water and leave for 3 hours.
Then dry with paper towels and put in a slow cooker.
Fill with beer.
Remove the husk from the onion, put the whole heads there.
Carrots also need to be peeled, cut into 4-5 parts, added to the shank.
Do the same with garlic cloves. Laurel leaves, salt and pepper mixture are added last.
Lowering the lid, select the "Extinguishing" program. Cook the shank for 2 hours.
While it is stewing, mix honey with mustard, then add 1/4 cup of broth on beer. Stir.
Drain the rest of the broth from the bowl, remove the shank and rub it carefully with the resulting sauce.
Put it back, turn on the "Bake" mode and lower the lid. Brown the shank for another half an hour, turning over several times so that it darkens on all sides.

Pork knuckle is a rather specific product. It consists not only of meat, fat and bones, but also of connective tissue and coarse muscle fibers. Therefore, it takes much more time to cook it than to bake an ordinary loin or appetizing lard. But then you can’t just pull away from an appetizing, delicious-smelling dish!
The easiest way to cook pork knuckle in a slow cooker. In this kitchen device, the dish is guaranteed to turn out soft, melting in your mouth and fragrant. The only thing, given the size of the multicooker bowl, when buying a pork leg, give preference to medium-sized specimens.
If you are the owner of a large shank, then arm yourself with a kitchen hatchet, chop the meat into several pieces. Prepare the dish exactly as it is written in our step by step recipe, in this case, the baked shank in the slow cooker will also turn out to be very tasty.
To make the dish really tasty and fragrant, the knuckle must be marinated for several hours so that it is well saturated with flavors and aromas. herbs. Spices can be customized to your liking. The main thing is that they should successfully harmonize with meat. After marinating, the pork knuckle is sent to the slow cooker, first stewed, and then fried, this is how you can get soft and delicious knuckle With golden brown.

Taste Info Meat second courses

Ingredients

Pork knuckle - 1 pc.;
Lemon - 0.5 pcs.;
Honey - 1 tablespoon;
Mustard - 1 tbsp;
Garlic - 4 - 5 cloves;
Soy sauce - 3 tablespoons;
Salt;
Ground black pepper;
Dry herbs (paprika, rosemary, oregano, coriander, basil).

How to cook pork knuckle baked in a slow cooker

Before the cooking process pork leg it is recommended to soak in cold, slightly salted water for 5-6 hours (you can leave it overnight), then carefully scrape the surface of the leg with a knife, rinse warm water and pat dry with paper towel. And only after that you can proceed to further actions.
Prepare a marinade from salt, fragrant dry herbs and spices, spicy mustard, honey. Add soy sauce and pressed garlic cloves to the ingredients. Mix thoroughly.

Generously cover the pork knuckle with the resulting marinade. Be sure to grease the meat part of the leg, pour a little sauce under the skin. Wrap the leg in cling film and send to marinate in a cold place for 3-4 hours.

After the specified time, remove the knuckle from the refrigerator, remove the film, place the leg in the multicooker bowl.

Add 150-200 ml of ordinary cold water, close the multicooker lid, and then turn on the "Extinguishing" mode. For a medium-sized shank of a young pig, 3 hours is enough, but if the leg is larger, then the heat treatment time should be increased to 4 hours. At the end of the specified mode, remove the knuckle from the multicooker, drain the resulting broth into a separate container. Return the shank back to the bowl and, without closing the lid, fry until appetizing. golden brown in the "Frying" mode for 10 minutes. Don't forget to turn the leg over so that it browns on all sides.

The pork knuckle cooked in a slow cooker is so soft that you can easily remove the bone from it, then sprinkle with red or black ground pepper and serve hot.

We previously told

Pork knuckle is a part of the ham, which mainly consists of muscles and connective tissues.

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

From the article you will learn how to cook the knuckle, as well as the secrets of how to do it so that the meat is tender.

Pork knuckle in a slow cooker - the basic principles of cooking

A slow cooker today is simply an indispensable assistant for many housewives, because with its help you can cook almost any dish quickly enough.

A knuckle in a slow cooker turns out much tastier than purchased ham. She is being prepared for festive table whole piece, or served as an appetizer, cut into slices.

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

The knuckle in a slow cooker is prepared simply by putting it in a bowl, or in a sleeve or foil. Therefore, it is important to choose a piece of pork that can fit entirely in the multicooker bowl. Before cooking, it must be rubbed with spices. Salt and black pepper are taken as the basis, but you can choose the spices that you like. Garlic and dried herbs will be a nice addition. To prepare a more refined treat, the knuckle is kept in a special marinade.

Prepare it on the basis of wine, olive oil or beer. Onions, mustard, fresh herbs, lemon juice, mayonnaise, 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 the preparation of the shank: cumin, paprika, rosemary, red basil pepper, etc.

Stewed or boiled vegetables are best as a side dish.

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

Ingredients

two kilogram 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 of buckwheat honey;

juice and zest of half a lemon;

50 ml olive oil.

Cooking method

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

2. Peel the garlic cloves and pass through the garlic press. Add rosemary, salt, lemon zest and juice, black pepper and juniper to the garlic. Thoroughly grind the ingredients, then add olive oil and honey. We mix.

3. We 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 with cling film and leave it in the refrigerator overnight.

4. We release the shank from the film and place it in the bowl of the device. Pour in about half a glass of boiled water. We tightly close the multicooker and turn on the “Extinguishing” program for four hours. Turn the meat periodically during cooking.

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

Recipe 2. Shank in a slow cooker in beer

Ingredients

kg of pork knuckle;

carrot;

5 cloves of garlic;

bay leaf - 2 pcs;

30 g mustard;

three bulbs;

black pepper;

a liter of dark beer;

3 g of 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 towels. Transfer the shank to the multicooker container.

2. Fill the meat with beer. Vessels, add the whole peeled onion and peeled garlic cloves.

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

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

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

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

7. Coat the shank with the resulting mixture on all sides. Place in the multicooker bowl and activate the "baking" function. Fry the meat until appetizing crust 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 shank thoroughly under running water, then scrape with a sharp knife or brush. Put the prepared shank into the multicooker container.

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

3. Put 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. Switch the valve to the "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, cut each one in half lengthwise. Stuff the shank with halves of garlic.

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. Get 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 bulbs;

a couple of cloves of garlic;

two bay leaves;

a large bunch of fresh green onions;

seven peas of black pepper;

30 g mustard.

Cooking method

1. Rinse the shank 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 onions and carrots, wash and cut in half.

3. Put the shank in the container of the device and fill it with water so that it completely covers the meat. Send onions and carrots, bay leaves and peppercorns here as well. Salt and turn on the "Extinguishing" program for three hours.

4. Take out meat product from the multicooker and let it cool slightly. Remove the vegetables and 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 skin side down on a piece of foil. Lubricate the meat with mustard and squeeze the garlic on it. Rinse green onions and finely chop. 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 into the container of the device, close the lid tightly and activate the “Baking” mode for half an hour. Turn the meat occasionally so that it cooks on all sides.

7. Remove the shank, unfold the foil and cool. Cut into slices and put on a dish. 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. Thoroughly wash the pork knuckle under running water. If necessary, clean it with a sharp knife or brush. Cut the shank lengthwise and carefully remove the bone.

2. We clean the garlic from the husk and pass through the press, leaving a couple of cloves intact.

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

4. We clean and wash carrots. Dry and cut into oblong bars.

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

6. Pour a little oil into the multicooker container, activate the “frying” function and heat it up. We spread the knuckle and fry on both sides, constantly turning the meat so that it is evenly covered with a golden crust.

7. Switch the mode to "Extinguishing" and cook the shank for three hours by closing the lid. We take out the finished shank from the multicooker, cut into slices, put 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 well under the tap and put in the multicooker pan.

2. Peel the carrots, wash and send there.

3. Wash the bulb, but do not peel. Put on the steering wheel. Add rosemary sprig and bay leaf.

4. Fill the contents of the pot with water up 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 the garlic press. Free the hot pepper from the stalk and seeds. Crumble a little.

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

7. Remove the shank, cool and cut lengthwise. Carefully remove the bone, unfold and spread evenly garlic Sause. Roll the roll tightly, place in a bowl, put oppression on top and refrigerate for five hours.

The broth that remains from cooking the shank can be used for jelly.

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

Choose a shank that has less fat and more meat.

Sliced pork knuckle before serving, you can pour the juice that was formed during the baking process.

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 a pork ham (shank 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!