Recipe for a delicious shank in a slow cooker. Knuckle baked in a slow cooker

09.02.2018

The knuckle is one of the parts of the pork ham, the basis of which is predominantly a protrusion of muscle tissue, as well as a small amount of connective tissue. 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 of the shank-based dishes belong to German cuisine, therefore, starting to master working with it, it is worth testing beer snack options. 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 be a worthy decoration of the 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 pepper - 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 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 of different products up to pickled 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, fill it with 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.

The knuckle is a part of the pork leg, consisting mainly of connective tissues and muscles. Properly prepared, it can become a decoration and the main dish of any table: both festive and everyday. With the help of a slow cooker, it is not difficult to cook a tasty, juicy and fragrant knuckle. In this article, we will look at a few simple recipes for making shank in a slow cooker.

The knuckle cooked with the addition of garlic fully meets the German traditions of cooking this product. Therefore, if you like good tasty meat, and prefer beer from drinks, take this recipe into service.

To prepare the shank with garlic in a slow cooker, you will need the following ingredients:

pork knuckle - 1.5 kg;
garlic - 5 cloves;
lemon - 1 pc;
dried rosemary - 1 tbsp;
olive oil - 2 tbsp;
red ground pepper - 0.5 tsp;
water - 100 ml;
vegetable oil;
salt, pepper to taste.

Cooking pork knuckle with garlic in a slow cooker.

Wash the shank, scrape the skin with a knife.
Peel the garlic, rinse. Cut off half a lemon. Grind garlic and half a lemon in a blender, transfer to a separate container.
Add rosemary, red pepper, olive oil and salt and pepper to taste in garlic and lemon pulp. Mix mass.
With the resulting dressing, rub the knuckle generously on all sides.
Wrap the ham in cling film, refrigerate for 2 hours. During this time, the meat will marinate and acquire the necessary taste.
After 2 hours, remove the shank from the refrigerator, free from the film and send it to the multicooker container.
Pour water into the bowl of the device.
Close the device tightly with a lid, set the "Extinguishing" mode for 1 hour.
After an hour, open the multicooker, turn the knuckle to the other side.
Close the device again with a lid, extend cooking in stewing mode for another 1 hour.
After the time has elapsed, open the multicooker again, turn the shank over. Extend cooking in the "Extinguishing" mode for another 1 hour.
You can check the readiness of the dish by piercing the meat with a knife. If clear juice comes out, the shank is completely ready.
After cooking, remove the shank from the bowl of the appliance, drain the water.
Pour a small amount of vegetable oil into the capacity of the multicooker, turn on the device in the "Frying" mode, fry the shank on both sides until golden brown.

Shank in beer in a slow cooker

Shank in beer is an excellent dish for the New Year or Christmas table. This dish has an exquisite spicy taste, and the unsurpassed aroma of the finished shank can turn the head of even the most demanding guest.

To cook a shank in beer in a slow cooker, you need the following products:

pork knuckle - 1 kg;
onions - 3 pcs;
carrots - 1 pc;
dark beer - 1 l;
garlic - 5 cloves;
bay leaf - 2 pcs;
cloves - 0.5 tsp;
honey - 1 tbsp;
mustard - 1 tbsp;
salt, pepper to taste.

Cooking knuckle in beer in a slow cooker.

After 2 hours, scrape the product with a knife, wash, dry with a paper towel and send to the multicooker container.
Pour beer into the bowl of the device.
Peel the onion without cutting and send it to the slow cooker.
Peel the carrots, cut into several large pieces, add to the contents of the multicooker.
Peel the garlic, put whole cloves in the bowl of the appliance.
Add cloves, bay leaf, salt and pepper to taste in the slow cooker.
Close the appliance tightly with a lid, set the “Extinguishing” mode and cook the dish for 3 hours.
When the program is over, remove the knuckle from the multicooker, let the meat cool.
In a separate container, mix honey, 2 tbsp. the resulting beer broth and mustard.
Coat the cooled knuckle with the resulting mass on all sides.
Drain the beer broth from the bowl of the appliance, put the knuckle covered with sauce in a container.
Turn the multicooker into the “Baking” mode and fry the meat on all sides until golden brown.

Knuckle with greens in a slow cooker

Lovers of hearty food will surely appreciate the recipe for shank with herbs in a slow cooker. This simple, but at the same time extremely tasty dish can pleasantly surprise every member of your family.

The list of ingredients that will be required to cook pork knuckle with herbs in a slow cooker:

pork knuckle - 1 kg;
green onion feathers - 50 gr;
dill - 30 gr;
basil - 30 gr;
garlic - 3 cloves;
olive oil - 2 tbsp;
lemon juice - 1 tsp;
salt, pepper to taste.

It is worth noting that the recipe involves the use of foil.

How to cook shank with herbs in a slow cooker.

Rinse the shank with cold water, scrape with a knife and make deep cuts in the meat.
Peel the garlic, cut into small pieces.
Put the garlic cloves into the slits.
Rinse onion, dill and basil, finely chop.
Mix chopped herbs with olive oil, lemon juice, salt and pepper.
Grate the knuckle with a dressing of herbs and spices.
Wrap the shank in foil, put in the refrigerator for a day. During this time, the meat will marinate well and acquire the necessary taste.
After the time has elapsed, remove the knuckle from the refrigerator, remove the foil.
Send the ingredient to the multicooker bowl, set the “Baking” mode for 3 hours. During cooking, periodically turn the product over.

Spicy shank in a slow cooker

The knuckle prepared according to this recipe will appeal to lovers of spicy and spicy dishes. Serve it on the table during a noisy party and your guests will certainly appreciate the exquisite taste of pork ham.

To prepare a spicy shank in a slow cooker, stock up on the following products:

pork knuckle - 1 kg;
onions - 1 pc;
carrots - 1 pc;
hot pepper - 2 pods;
paprika - 1 tsp;
garlic - 2 cloves;
rosemary - 1 sprig;
bay leaf - 2 pcs;
salt, pepper to taste.

It is worth noting that the recipe involves the use of cling film.

How to cook spicy pork knuckle in a slow cooker.

Scrape the ham with a knife, wash thoroughly, send to the multicooker bowl.
Peel carrots, put in a slow cooker.
Wash the onion, but do not peel it, put it in the container of the device.
Add rosemary and bay leaf to the multicooker container.
Fill the contents of the multicooker with water to the top.
Close the appliance with a lid, set the “Slow cook” mode for 6 hours.
Pass the garlic through a press.
Finely chop hot pepper.
In a separate container, mix garlic, salt, pepper to taste, paprika and chopped hot pepper.
Cut the finished shank lengthwise, remove the bone.
Spread the cling film, put the previously prepared sauce on it, put the knuckle on the sauce. Spread the rest of the sauce over the entire surface of the meat.
Roll the ham tightly into a roll, put under oppression and refrigerate for 5 hours.

Roll from shank in a slow cooker

A pork knuckle roll in a slow cooker will be an excellent alternative to store-bought sausage and ham, which is loved by many. In addition, thanks to the special heat treatment, the multicooker will not only give the dish an exquisite taste, but also retain all the nutrients.

To cook pork knuckle in a slow cooker, you need the following products:

pork knuckle - 1 kg;
dried parsley root - 1 tbsp;
onion -1 pc;
carrots - 1 pc;
peppercorns - 5 pcs;
bay leaf - 2 pcs;
water - 3.5 l;
garlic - 2 cloves;
salt, pepper to taste.

Recipe for pork knuckle roll in a slow cooker.

Pour the shank with cold water, leave for 2 hours.
After the time has elapsed, scrape the product with a knife, wash thoroughly.
Peel onions and carrots, rinse.
Put the knuckle in the multicooker container along with the onion and carrots, pour water over it. Set the "Cooking" mode, wait for the boil, salt and add parsley.
Simmer the product in the "Extinguishing" mode for 2 hours.
After two hours, add peppercorns and bay leaf to the contents of the multicooker. Extend cooking in stewing mode by 1 hour.
Transfer the boiled shank to a separate container, make a longitudinal incision, remove the bone.
Pass the garlic through a press, mix with salt and pepper.
Grate the knuckle with chopped garlic on both sides, roll the product into a tight roll.
Put the rolled roll under oppression and send it to the refrigerator for 5 hours.

It is worth noting that the roll can also be stuffed. The following fillings are perfect:

mushrooms;
pickles;
stewed cabbage, etc.

Enjoy your meal!

Cooking shank in a slow cooker. Video

Pork knuckle in a slow cooker is very soft and tasty. But before placing meat on the bone in the bowl of the kitchen appliance, it must be kept in the marinade for several hours. So pork will become even more fragrant and juicy.

Step-by-step shank

Ingredients for the second course:

small - at personal discretion;
large cloves of garlic - 5-6 pcs.;
pork knuckle frozen or fresh - 1-2 pcs. (according to the number of family members);
ground allspice (black or red) - add at your own discretion;
dried basil - 1 dessert spoon;
sunflower oil - a few large spoons.

Meat Ingredient Processing

So, pork knuckle in a slow cooker. Since the bowl of the device has a relatively small volume, this ingredient should also be purchased in the appropriate size. Next, the meat on the bone needs to be rubbed with a metal brush or a sharp knife. After that, it is recommended to lower the pork into cool water and keep it in it for at least one and a half hours. Such a procedure will not only rid the skin of all existing dirt, but also make the product softer and juicier.

Marinating meat ingredient

The knuckle in a slow cooker is quite easy. But before placing the meat component in the bowl, it must be flavored with fragrant spices. To do this, you need to make several cuts in the skin of the shank, and then place the garlic chopped into thin slices into them. Next, the meat must be rubbed with fine iodized salt, allspice ground pepper and dried basil. In this composition, it is advisable to leave the pork aside for 60-150 minutes. During this short time, the shank will absorb the aromas of spices, become more tasty and juicy.

Dish shaping

In the process of heat treatment, pork knuckle in a slow cooker will definitely give its juice. And to cook such a dish in your own broth, it is recommended to use cooking foil. It must be laid on the table, then marinated meat should be placed on it, doused with a small amount of sunflower oil and wrapped tightly. Next, the bundle with the shank needs to be placed in the bowl of the kitchen appliance.

Heat treatment of the second course

Pork knuckle in a slow cooker should be cooked in a baking program for two hours. During this time, it is advisable to turn the briquette with meat several times. This will brown the pork on all sides, making it more tasty and juicy. After the cooking device has completed its program, the shank should be carefully removed from the bowl (so that the juice does not spill out), removed from the foil and put on a large plate.

How to properly serve meat

Pork in a slow cooker should be served hot. It is also recommended to prepare any side dish for such meat. So that pasta or cereals, stewed or boiled vegetables are not too dry, it is advisable to pour a little foil broth over them. It is worth noting that the shank prepared according to the presented recipe turns out to be very soft and well separated from the bones.

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 garlic, ground black 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 sunflower oil into a bowl and let it warm up well.

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 knuckle 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 any filling of your choice in meat (mushrooms, cheese, stewed sauerkraut), roll up the roll, wrap it in cling film and rewind it with a 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

The slow cooker today has become simply an indispensable assistant for many housewives, because with its help you can cook almost any dish very quickly. It does not require any special culinary skills or exotic products.

Incredibly tasty, tender, juicy and appetizing is pork knuckle baked in a slow cooker. Cooking it is easy, 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.
Onion - 1 pc.
Carrot - 1 pc.
Pork knuckle - 1 kg.

Cooking:

The most important thing is to choose the right steering wheel. Before buying it, it is necessary to conduct a thorough inspection - there should be no excess bristles on the surface, no skin defects, as well as other shortcomings.
The shank is thoroughly washed with running water, after which it is cleaned with a knife or brush from dirt. In the event that a small bristle is found, it must be singeed, but very carefully.
The prepared shank is laid out on the bottom of the multicooker bowl.
Carrots are taken and washed thoroughly, peeled and cut into large cubes (can be cubes).
The onion is peeled, washed and cut into 4 parts (divided across).
Prepared pieces of carrots and onions are laid out in a multicooker bowl, while they are placed around the shank or between them (if several small shank were taken).
Bay leaf, peppercorns are added, the knuckle is seasoned with salt. Cold water is poured.
Pour enough water so that it is about 1 cm above the meat.
Set the “extinguishing” mode on the multivarken, the timer is set for 40 minutes, while there should be maximum pressure. In the event that a multicooker model that does not have a pressure cooker function is used, then the meat can be stewed in a 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 soup base.
6 cloves of garlic are peeled, then each clove is cut into 2 halves along, after which the shank is stuffed with garlic.
Pieces of meat are returned to the multicooker bowl (empty) and 1 tbsp is added. red wine, soy sauce (6 tablespoons) is also added. The bowl is covered with a lid and the "baking" mode is set, the timer is set for half an hour.
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, all excess moisture will gradually evaporate. This will brown the pieces of meat a little.
In the event that a simple slow cooker is used, so that part of the sauce evaporates during baking, it is necessary to turn the shank over and continue cooking the dish under the “baking” mode already under the closed lid.
The finished shank should have a dark shade, the most tender meat and a carmelized crispy crust.

Recipe for a very tender shank in a slow cooker

Compound:

Salt - to taste
Black ground 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)

Cooking:

First of all, you need to start preparing the pork knuckle. It is best to opt for a part that is not very large so that it fits easily 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 singeed.
Using a sharp knife, the shank is cut lengthwise, after which the bone is carefully removed.
Garlic is peeled and passed through a press, while a couple of cloves should be set aside, as they will come in handy a little later. If desired, the garlic can be chopped on a fine grater.
As soon as the knuckle is completely ready, it must be laid out on the table with the skin down. Inside, the shank is carefully rubbed with chopped garlic, salt and black pepper (spices are taken to taste).
Carrots are peeled, washed, dried and cut into oblong small pieces. It is necessary to cut the carrot so that it was convenient to stuff the meat.
Finely cut and the remaining garlic cloves.
The meat should be stuffed with garlic and carrots. To make it convenient, it is recommended to opt for oblong pieces, since it is much more convenient to roll them into a knuckle.
Stuffed meat is laid out on the edge of the shank. Now it is neatly rolled up in the form of a roll, after which its thick end is tied with twine (culinary thread).
The finished roll is again rubbed with salt, spices and ground black pepper. Spices can be chosen according to your taste, there are practically no restrictions.
The “frying” mode is set on the multicooker, a small amount of vegetable oil is poured into the bowl and heated.
Stuffed pork knuckle is laid out in the multicooker bowl and fried on 2 sides. The main thing is to regularly turn the roll over so that a uniform golden crust forms.
Then the “quenching” mode is set on the multicooker, and the knuckle is cooked for 2.5-3 hours.
After the specified time, the ready-roll is transferred to a dish, decorated with fresh herbs.

How to cook a shank in a slow cooker in a special way?

To cook stuffed pork knuckle, you can use not only the above recipe, but also another option. In this case, it does not need to be cut, you can leave the bone inside.

Compound:

Pork knuckle (medium piece) - 1 pc.
Salt, spices - to taste
Parsley - 1 root
Stuffing - your choice

Cooking:

Prepared pork knuckle is laid out in the multicooker bowl, seasoned to taste with salt and hot water is poured. Pour water so that the meat is completely covered with liquid.
A couple of allspice peas, as well as parsley root, are added to the water.
The “quenching” mode is set on the multicooker, the shank is cooked for 3 hours until fully cooked.
After the specified time, 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 with a sharp knife and the bone is removed.
Now you can wrap any filling in meat - it can be cheese, mushrooms, stewed sauerkraut. As soon as the filling is laid out, the shank is rolled up in the form of a roll and wrapped with cling film, tied with a thread.
Then it is placed under the press and left for several hours.
Immediately before serving, the thread and cling film are removed, the shank is cut into small portioned pieces and decorated with fresh green leaves.

Not so long ago, it was believed that only an experienced chef could cook a soft and tasty shank. Since multicookers have appeared in many kitchens, the situation has changed. Now delicate dishes from pork knuckle will easily succeed even with a novice hostess.