Good day, dear readers! I hasten to please true gourmets. Today main ingredient of the proposed dishes - boiled pork knuckle, I described the recipes step by step in this article. Believe me, to make a simple pork shank exclusive and delicious dish simple enough.

For cooking, I recommend buying the back legs. In this case, there will be more meat on the bone, and less fat. Wash thoroughly and, if necessary, remove dirt and stubble from the skin with a knife. When cooking, the first broth must be drained - this will remove excess fat and make the dish tastier. And now step by step recipes cooking. You are waiting for interesting tricks in choosing meat, and a lot of information about its benefits!

The dish has a delicate and spicy taste and a delicate garlic aroma. Cooking a roll of boiled pork knee with garlic is not difficult even for novice cooks.

Dish Ingredients:

• 1.5 kg of shank;
• 4-5 garlic cloves;
• 4 things. small heads of onions;
• 1-2 medium carrots;
• ½ tsp allspice and black peppercorns;
• ground black pepper - to taste;
• 3 pcs. lavrushki;
• salt for the broth - to taste.

As I wrote above, first you need to thoroughly clean the leg. Then, completely place the shank in water in a deep saucepan and put on the stove. After boiling, it is necessary to drain the first broth and pour clean water.

After an hour of boiling, add peeled vegetables, peppercorns, parsley and salt to the broth. The shank should be cooked over low heat for at least 2 hours. Readiness can be determined in a simple way: check how easily the meat comes off the bone. If it's bad, then cook for another half an hour.

The finished shank is removed from the broth to cool. We separate the bone - one cut is made, and then the bone is easily removed by hand. At this time, you need to clean and chop the garlic.

Let's start making the roll. Thoroughly rub the prepared shank with salt, a mixture of peppers or black pepper and garlic gruel. It rolls up into a tight roll, which is fixed with threads.

The finished dish is wrapped in foil and sent to infuse in the refrigerator for a couple of hours. The longer the roll is infused, the more aromatic and tender it will turn out.

After aging in the refrigerator, the boiled shank is taken out, the foil and threads are removed. On the table, this dish is served chilled as a cut. Roll of pork knuckle with garlic can be served with various side dishes, vegetable dishes or use on sandwiches. More delicious recipes how to cook rolls.

For clarity, see step by step video recipe shank preparation. Instead of wrapping foil, you can use cling film.

Knuckle in a bag

This recipe will delight not only with its simplicity and excellent taste of the dish, but also with the absence of the need to wash a mountain of dishes. For cooking, you need to get special packages for baking. They are sold in any supermarket.

Ingredients for cooking pork knee in a roasting bag:

• 1.1-1.5 kg bulldozer;
• ½ tsp. dry rosemary and thyme;
• 1 tbsp. tomato paste and mayonnaise;
• 2 tsp garlic powder;
• 3-4 cloves of fresh garlic;
• 1-2 tsp salt;
• ½ tsp ground black pepper.

Before you start cooking the shank, you need to mix the seasonings in one cup. Take 1 tsp. garlic powder, salt to taste and ¼ tsp. thyme with rosemary.

Slots are made over the entire surface of the peeled shank, into which thinly chopped garlic cloves are inserted. Thoroughly rub the knee with the prepared spice mixture. Place in 2-3 baking bags. Squeeze the air out of each well. Leave to marinate for at least 3 hours in the refrigerator. You can also overnight, so it is better soaked with spices.

Put the meat in large saucepan and bring to a boil. Boil in bags for 1 hour, and then let it brew for another 40 minutes. We take out the slightly cooled knuckle from the sleeve for baking. Lubricate thoroughly with a mixture of tomato paste and mayonnaise with the addition of the remaining seasonings: thyme, rosemary, salt and pepper.

Place the dish in a new bag and send it to the oven preheated to 200°C for another 1 hour. For proper air circulation in the baking bag, you need to make several holes with a toothpick. Then cut the bag and let the dish brew for another 8-10 minutes.

The knuckle is stuffed with garlic - the cloves are cut in half and inserted into thin slots. The meat is laid out in an empty multicooker bowl, red wine is added and soy sauce. Then set the "baking" mode for 30 minutes and tightly close the lid. After the specified time, the meat is turned over to the other side and kept in the “frying” mode for another 15 minutes with the lid open.

Boiled-baked with garlic

This recipe requires the following products:

• 1.5 kg bulldozer;
• 1 head of onion;
• 1 medium carrot;
• 5-7 garlic cloves;
• 3 pcs. bay leaf;
• 8-10 pcs. black peppercorns;
• salt to taste;
• 2 tsp honey;
• 1 tsp refined vegetable oils;
• 2 tbsp soy sauce;
• 1 tbsp mustard.

Fill a saucepan with water and immerse the cleaned meat in it. While the pork knee is boiling, the carrots and onions must be peeled, washed, and chopped. Remove the foam from the broth, add vegetables along with garlic and pepper, salt. Simmer for at least 2 hours, then remove the meat and let cool. Lavrushka put 5 minutes before the end of cooking the broth.

Transfer the shank to a baking dish, make cuts in the skin in the form of squares and put garlic in them. Then the meat is generously smeared with sauce, wrapped in foil and sent to the oven for baking for 30 minutes. The optimum temperature is 200 °C. During the baking process, the meat must be greased with sauce every 10 minutes to obtain golden brown.

During the upcoming holidays, we offer you a recipe for pork knuckle baked in the oven in foil with mushrooms - simple, tasty, beautiful!

Indispensable attribute New Year's table is sausage cutting. But you can cook several types meat dishes, which will completely replace the sausage, and palatability many times surpass this dubious store product. All kinds of homemade meat rolls with various fillings, will give a festive look and comfort to your New Year's table.

A place of honor on a dish with cold cuts will be taken by a festive shank baked in foil and stuffed with mushrooms. To do this, you need to purchase a good meat shank, as part of the pork leg is also called, rinse thoroughly, boil, cut, stuff, wrap and bake. It turns out yummy unusual both cold and hot.

Cooking time - 2 hours 45 minutes.

Product yield - 5 servings.

1. Pork knuckle - 1.7 kilograms
2. Bay leaf - 5 pieces
3. Allspice peas - 8 pieces
4. Garlic - 2 cloves
5. Fresh mushrooms - 100 grams
6. Onion - 1 piece
7. Soy sauce - 50 grams
8. French mustard beans - 2 teaspoons
9. Natural honey - 1 teaspoon
10. Salt - 40 grams
11. Ground pepper mixture - 3 grams
12. Seasoning for meat - 3 grams
13. Vegetable oil - 10 grams

Cooking pork knuckle in the oven:

To prepare this holiday dish you can use both the front leg of the pig and the back. I prefer the forelimb as it is more even and the dish looks neat.

The selected shank is carefully scraped and washed under running water. Then put into boiling water, add Bay leaf, allspice and ground mixture of peppers. Optionally, you can add various fragrant herbs. Cook over low heat for two hours. Then we cool down a little.

Cut the warm shank lengthwise and carefully remove the bone. Then we unfold it like a book, put peeled, washed and sliced ​​garlic on it. Sprinkle with spices for meat.

Let's let her lie down for a bit. At this time, clean and rinse onion cut into cubes and fry in vegetable oil. We also add washed and sliced ​​\u200b\u200bmushrooms (mushrooms) there.

While the onions and mushrooms are fried, we prepare the filling. To do this, we take soy sauce, natural honey and French mustard in grains. And mix everything thoroughly.

One third of this mixture is evenly distributed on top of the mushrooms.

We carefully fold the shank and wrap it with threads.

Put the prepared shank on a greased vegetable oil foil. Pour the remaining sauce over the meat.

Without completely covering the foil, we send everything to the oven, heated to 200C, for thirty minutes, constantly checking how it has browned.

The dish is ready, smells fragrant and looks great - you can serve it to the festive table and expect guests.

On the festive table you can also make a wonderful one and your table will be already half ready!

• Pork knuckle - 1 pc.
• Pork - 200 gr.
• Garlic - 2-3 cloves
• Salt, spices for meat - to taste
• Hot tomato sauce or adjika - 2 tsp
• Gelatin - 1 tbsp.
• Broth - 50 ml

Cooking method:

First of all, the shank should be soaked in warm water, washed, peeled with a knife, rinsed again. Then cut it along the bone and carefully remove the latter. Cut the pork pulp into small pieces, add spices, salt to taste, and chopped garlic. Add broth and gelatin to this. Mix the meat well until it becomes viscous. Salt the shank on the inside and brush with hot tomato sauce or adjika. After that, lay the shank skin down and put the prepared meat mixture on it. Roll up tightly and tie as tightly as possible with special threads. Now wrap the shank in 2 layers of foil, then in 2-3 food bags, and tie tightly. Place the shank in the multicooker bowl, pour cold water. Set the "multi-cook" mode to 95 degrees, the time is about three hours. If you do not have a slow cooker, boil the shank in a saucepan at very low heat, it will take about the same time.

After cooking, cool the shank directly in the bag, then place it in the refrigerator for several hours. Well, that's all, you can serve with bread and mustard or horseradish. If consumed hot - cool slightly, cut the bags, remove the foil and carefully cut into slices with a sharp knife.

We wish you bon appetit!

Ingredients

knuckle 2 pcs.

sausages 2 pcs.

onion 3 pcs.

carrot 2 pcs.

leek 1 PC.

celery root 100 g

rosemary 2 branches

black peppercorns 10-15 peas

allspice 5-10 peas

Bay leaf 2 sheets

olive oil 10 st. l.

wine vinegar 5 st. l.

dry marjoram 2 tbsp. l.

ground paprika 2 tsp

caraway 2-3 tsp

garlic 5 cloves

ground ginger 1 tsp

salt, black pepper taste

sour cream, dill, horseradish, mustard taste

I continue a series of recipes for dishes that go well with beer. Meet another remedy for weight loss - stuffed shank)

This time we will make stuffed shank. The most difficult, in my opinion, moment in this recipe is to pull the bones out of the knuckles. It will take a little effort, but everything will work out. The easiest way to do this is with a thin, sharp knife.

Do not throw away the bones, but freeze them, they will come in handy when preparing the broth.

Prepare the marinade: mix wine vinegar, crushed garlic, salt, ground black pepper, marjoram, a little sweet paprika, ground ginger and cumin.

Thoroughly rub the shank with this mixture on both sides and leave for at least an hour in the refrigerator.

Note to the owner

Well, if you stand the shank overnight, in salted water. The skin will become visibly softer and it will be easier to wash them.

In the meantime, coarsely chop the onion (except one half), carrots, celery root and leek.

Put the marinated shanks on the board. Cut half of the onion into half rings and arrange on top. Next came the sausages. If you are not sure if the marinade was salty enough, salt the inside of the rolls.

Wrap the sausage in a knuckle and tie it to make a roll.

As in cooking shank, there are two ways: bake or cook, and then bake. If you choose cooking, then you do not need to cut the vegetables. Just cook for about 2 hours with the shank in a large saucepan.

I will bake. Spread chopped vegetables and spices on the bottom of a deep baking dish. Pour in enough water to cover the vegetables. Place the rolls on top. By the way, even before pickling, I removed the skin from one of them.

On top of the vegetables, if desired, you can put a few sprigs of rosemary.

Cover the form with foil and place in an oven that has been broken to 200 ° C for 2-2.5 hours. In the process of cooking, the shank can be turned over 1-2 times. Check readiness. The meat should be very soft. If the knuckle were whole, then it should be easily separated from the bone.

Remove the foil and brown the shanks until a crust forms. Baste occasionally with the broth that has formed in the mold.

Serve with sour cream, horseradish and dill sauce. I do not indicate the number of ingredients for the sauce - just try it. After all, for sure, someone likes it hot;)

Put the knuckle in a large saucepan, cover with boiling water, salt generously. Bring to a boil, remove the foam as carefully as possible.

Break the bay leaf into pieces. Cut the leek stalk lengthwise and rinse. Cut the white part very thinly and save, and cut the green part into 2-3 parts and put in a pan with a knuckle. Put the chopped large pieces carrot. Simmer over low heat for 1 hour 20 minutes.

Dry the thawed mushrooms and finely chop. Chop the onion. Quickly fry the mushrooms over high heat in ghee until golden brown. Add the white part of the leek and onion, fry for another 5 minutes, stirring occasionally. Remove from heat and transfer mushrooms and onions to a bowl.

Turn the pork (neck) through a meat grinder. Fry in the same pan where the mushrooms were fried, without adding oil, for strong fire, breaking the minced meat with a fork, 4–5 min.

Mix mushrooms with onions and sautéed minced pork, season with pepper and salt. Remove the shank from the broth (you won't need it) and carefully remove the bone so that the meat does not fall apart. Beat the yolks with mustard and 1 tsp. broth until smooth.