How to bake a shank in the oven in foil. Baked pork knuckle in the oven: easy step-by-step recipes. Bake the shank in the oven with potatoes

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There are quite a few recipes for making baked shanks; among the most delicious are German and Czech ones. The side dish for pork knuckle is most often stewed sauerkraut, but you can also take boiled corn on the cob or a side dish more familiar to your family.
Preparation time: 20 minutes
Cooking time: 2-3 hours

Number of servings: 3 servings.

Ingredients

• To prepare the glazed pork knuckle you will need:
• pork knuckle 1.7 kg
• onion 2 pcs.
• carrots 2 pcs.
• parsnip root 1 pc.
• celery root 200 g
• laurel leaf 3 pcs.
• star anise 2 pcs.
• whisper of allspice peas
• pinch of Sichuan pepper
• sea ​​salt 4-5 tbsp. l.
• honey 2 tbsp. l.
• beer 50 ml
• soy sauce 50 ml
• tomato sauce 1 tbsp. l.

pepper mixture

Preparation
When choosing a pork leg, immediately assess whether it will fit in your pan, since we will not chop it. It is better to take a shank with a not very thick layer of subcutaneous fat.



The skin on the leg should be scraped well with a sharp knife, and then the leg should be thoroughly washed with cold water.
Place the shank in a saucepan and add enough water to lightly cover it. Immediately send to it vegetables and spices intended to saturate the broth with a delicious aroma - onions in peels, cut in half, peeled carrots, parsnip root, celery. For spices, you can use bay leaf, Sichuan or allspice, star anise, and a mixture of peppers. It is necessary to salt so that the broth from the shank is too salty (a little), then the meat will be salted well.



Let the water boil, skim off all the foam on the surface of the water and cook the shank for 1-1.5 hours.



After this, take the boiled leg out onto a baking sheet with parchment and bake in the oven for 30 minutes at 180 degrees, covering it on top with parchment or foil.



To allow excess fat to flow out, use a sharp knife to make shallow cuts all over the shank, diagonally or in a diamond pattern.



In the meantime, you need to make the glaze. To do this, combine beer, honey, soy sauce, tomato sauce, and a mixture of peppers in a bowl.



Using a silicone brush, coat the entire shank with glaze and return to the oven for 30 minutes. During this time, apply the glazing mixture two or three more times.



Remove the finished baked shank and cool slightly.



Remove the bone from the still warm leg by making a longitudinal cut. Juicy meat awaits us inside, and a crispy crust on top.
Serve the pork knuckle on an oblong tray, and it is better to place the side dish nearby in another bowl.

How else can you cook baked pork knuckle?

Bavarian style knuckle
The original knuckle is prepared by the Bavarians, but for this recipe you will need not just a pork leg, but a pork leg with bristles. The peculiarity of this cooking method is that the bristles on the stem are burned after cooking, due to which the aroma of smoke is preserved in the finished dish.
In addition, Bavarian knuckle is prepared only with beer, pouring it into the bottom of the mold and pouring it over the leg while baking.

Ham knuckle
If you want to turn your knuckle into something special, look no further than homemade ham. It is prepared in different ways: you can simply remove the bone from the raw leg, tie the meat tightly, wrap it in cling film and cook it like that. Then in the cold leg the spaces between the meat will be filled with thick transparent jelly and it can be cut into whole beautiful pieces.
Or you can boil the knuckle separately, disassemble it into pieces, pour in broth with the addition of gelatin and let cool in a rectangular shape.

Czech knuckle
And finally, speaking of pork knuckle, we cannot forget the famous “boar’s knee” - a traditional dish of Czech cuisine. Czechs don’t boil the leg, but marinate it in beer for a long time and bake it right away. Served with stewed cabbage.

In Russia, as a rule, a delicious jellied meat or rich broth is cooked from pork knuckle. However, shank (as some call the shank), following the example of European countries, can be prepared as an independent dish. Today you will learn some interesting recipes.

Secrets of choosing and preparing pork knuckle

• The knuckle can be baked, boiled and made into jellied meat. Depending on what kind of dish you want to create from a pork leg, its choice also depends. So, for jellied meat, you should buy the front leg - there is not much meat on it, but there is plenty of substances necessary for a tasty jellied meat. To prepare second courses from the shank, as well as for baking, you should buy the rear meaty leg. Well, it’s even better to put smoked knuckle in pea soup.
• When buying a knuckle, inspect it carefully: the skin should be light, without spots, and the meat should be dense and light, with a small amount of white fatty layers. Press the pork leg a little, if it springs back, you can cook a delicious dish from it.
• Finally, smell the knuckle; it should have a pleasant, slightly sweet smell.

Upon returning from the store, you can start creating a culinary masterpiece from the purchased shank. However, first it needs to be prepared.

• Lightly char the shank over the fire. Scrape it with a knife, and then rinse thoroughly under running water, dry if necessary.
• To make the knuckle especially soft and tender, some chefs recommend soaking it in milk in a cool place for 2-3 hours before cooking. After soaking, the pork leg will need to be thoroughly rinsed and dried with paper towels.

As you can see, the preparatory stage is simple. Let's start cooking, shall we?

Pork knuckle baked in the oven

You will need:

• pork knuckle – 1 piece weighing approximately 1.3 kilograms,
• onion – 1 piece,
• carrots - 1 piece,
• allspice – 6 peas,
• black pepper – 8 peas,
• bay leaf - 3 pieces,
• mustard – 1 tablespoon,
• honey – 1 tablespoon,
• soy sauce – 1 tablespoon,
• salt – 1 tablespoon.

Cooking method

• Place the knuckle prepared in the above manner in a pan and fill it with water. The liquid should completely cover the pork leg. Place on the fire and bring to a boil.
• After boiling, remove the resulting foam. Salt, add bay leaf and peppercorns. Reduce heat and cook the shank for an hour.
• After the specified time has passed, put the shank, peeled carrots and onions into the broth. We continue to cook.
• After 20 minutes, remove the shank from the broth and let it cool.
• Mix honey, soy sauce and mustard. Lubricate the cooled pork leg with half of the resulting sauce.
• Place the shank on a baking sheet and place in an oven preheated to 180 degrees for 20 minutes. 10 minutes before baking, you need to brush it again with a sauce of honey, soy sauce and mustard. Ready!

Spicy pork knuckle with sauce

You will need:

• pork knuckle – 1 piece,
• carrots - 1 piece,
• onion – 1 piece,
• black pepper – 5-7 peas,
• allspice – 3-5 peas,
• bay leaf – 2-3 pieces,
• garlic – 3 cloves,
• mayonnaise – 2 tablespoons,
• ketchup – 1 tablespoon,
• salt – 1 tablespoon.

Cooking method

• Cook the shank using the method indicated in the first recipe.
• Mix mayonnaise, ketchup and garlic passed through a press.
• Lubricate the pork knuckle with the prepared sauce.
• Wrap the shank in foil and place it in the oven, heated to 200 degrees, for half an hour. If you want the shank to be covered with a golden brown crust, then unfold the foil 10 minutes before cooking.
• An excellent addition to the knuckle prepared according to this recipe would be a vegetable salad, boiled rice or mashed potatoes. Try it!

Bake pork knuckle with beer

Pork knuckle is considered a classic of German cuisine. What else is Germany famous for? That's right, beer. So let's combine these two ingredients and prepare a real Bavarian dish.

You will need:

• pork knuckle – 1 piece weighing about 2 kilograms (you can take 2 of one kilogram each),
• dark beer – 2 liters,
• onion – 1 piece,
• carrots - 1 piece,
• garlic – 1 head,
• allspice – 5 peas,
• black pepper – 3 peas,
• bay leaf - 3 pieces,
• cloves - 3 buds,
• cumin – 1 pinch,
• celery – 100 grams,
• salt – 1 tablespoon,
• grain mustard – 1 tablespoon,
• honey – 1 tablespoon.

Cooking method

• Place the knuckle, prepared according to all the rules, in a narrow, high pan and fill it with beer. If you don’t have a suitable saucepan, you can use it, but it is possible that in this case you will need a little more beer. Place on high heat.
• We clean the carrots and onions. We stick clove buds into the last one.
• After the beer boils, reduce the heat and skim off the foam. Add vegetables and all the prepared spices to the broth. Cook over moderate heat for 2 hours, after an hour you should turn the pork leg over so that it cooks better.
• Make cuts in the cooled shank and insert the peeled garlic cloves.
• Rub the shank with a sauce prepared from the specified amount of mustard, honey and 2 tablespoons of beer broth in which the shank was cooked.
• Place the shank in the oven, preheated to 160 degrees, for half an hour, remembering to baste the pork leg with beer broth and the remaining mustard-honey sauce every 5 minutes.
• It is recommended to serve the finished pork knuckle hot, after cutting it into portions. If desired, you can sprinkle it with cheese and chopped celery. The classic side dish for shanks prepared according to a Bavarian cuisine recipe is sauerkraut, but it goes well with vegetables and boiled potatoes. Bon appetit!

Is there a recipe for pork knuckle in your cookbook?!

The meat of domestic pigs often becomes an additional element or the basis of everyday dishes - delicious kebabs, 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 structure. Household members will especially like 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 below for several recipes with a detailed description of the process.

How to choose the right pork knuckle

The first stage of preparing a baked shank begins when you purchase it. The correctly selected 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 site: it is important that there are no weathered areas there.
• A simple way to test pork for quality is to press it firmly with your finger. If the surface takes a long time to return 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 guidelines is the smell; it should be pleasant and sweetish.

Recipes for pork knuckle baked in the oven

Pork knuckle can be prepared in different ways - using special seasonings, along with a side dish, or by pre-processing the meat. The pork is boiled before cooking in the oven, but there is an option to make it without heat treatment in water. Cooking the shank in a marinade and with suitable spices will make the shank tastier.

How to bake boneless shank in foil

The classic shank is baked in foil with garlic, under a mustard-soy marinade. It must be cooked with bone. The bone part is removed just before serving. This appetizing dish will surely 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).
• A tablespoon of mustard (you can add more if you wish).
• Seasonings: oregano, pepper, salt, basil.

How to cook:

1. Rinse the back of the ham well and dry with a towel. Take a sharp knife and make deep cuts on the surface. Divide the garlic into cloves, cut each clove into two more parts, insert them into the resulting holes.
2. Prepare the marinade: mix soy sauce, mustard, seasonings.
3. Treat the shank with marinade and leave in the refrigerator for half a day or six hours (minimum). Wrap with cling film so that the marinade remains on the surface and is well absorbed.
4. Set the oven to preheat to 180 degrees. Cut the surface of the shank crosswise, hide it in foil, and place it in a bowl.
5. After an hour and 20 minutes, take out the almost cooked meat, remove the foil so that it browns. Bake for about ten minutes more.
6. Serve the shank with potatoes, homemade sauerkraut 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 a special marinade. It will include honey, soy sauce, lemon and orange juice. Garlic will add a pleasant spicy taste, with which the product will be baked.

Ingredients:

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

How to cook:

1. Rinse the meat and pat dry with a paper towel. Coat 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.
2. Cover the pork with cling film and leave it in the refrigerator to marinate well. Shaking it periodically.
3. Preheat the oven to 200 degrees. Place the marinated meat in a food sleeve, make several punctures to allow steam to escape.
4. Bake for up to two hours (check the pork for doneness). When cooking is near the end, remove the shank, remove it from the sleeve, turn it over and leave it in the oven for a quarter of an hour until it gets a nice crust. You can pour the released juice over it.
5. Serve with side dish if desired.

How to deliciously bake a shank without boiling it in beer

It is believed that the top part of the ham of a pig, baked in the oven, is a traditional Czech dish. As beer lovers, the Czechs couldn't help but cook pork with it. To make it delicious with a golden crust, you will need dark beer for this recipe.

Ingredients:

• One kilogram of shank (you are 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 seasonings.

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

1. To make the future crust crispy, leave the meat in the refrigerator overnight without covering it with anything. This way it will dry better. Before doing this, do not forget to rinse the shank thoroughly and dry it before cooling.
2. In the morning, set the oven to preheat to 180 degrees. Grease a baking sheet with high sides with sunflower oil. Cut the onion into strips and place on the surface of a baking dish. Place the pre-dried shank on top. Rub it with salt, pepper, add cumin and garlic cloves. To make the shank juicier, pour a little beer on top, but at the initial stage beer will replace regular sunflower oil.
3. Roast the pork for an hour. When the appointed time has passed, pour dark beer onto the baking sheet.
4. The knuckle will be baked in beer for at least four hours. At the point when it becomes crispy, be prepared to pour alcohol over it every forty minutes.
5. To accurately determine the readiness of the shank, take a meat thermometer. The temperature inside should be ninety degrees or a little more. When this happens, turn up the heat in the oven (up to 230 degrees) and bake for about a quarter of an hour so that the pork is thoroughly browned.
6. Serve with side dish and herbs.

Bake the shank in the oven with potatoes

Traditionally, pork shank is served with cabbage, boiled or baked potatoes, and vegetables. To make a side dish at the same time as the meat, use the following recipe. The shank will be served with delicious juicy potatoes.

Ingredients:

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

How to cook:

1. Boil the potatoes halfway in a saucepan.
2. Crush the garlic cloves with a knife.
3. Crush the bay leaves in a mortar, add crushed garlic, salt, and oil to make a paste.
4. Make cuts with a thin knife and place the prepared mixture there. Coat the shank with the remainder and leave to marinate for half an hour.
5. Preheat oven to 250 degrees. Place the grate in the oven at a medium distance from the fire, place the shank on top. Place a baking tray on the lower level to catch the juices from the meat. Bake for about ten minutes.
6. Reduce the temperature to 160 degrees, bake the pork for about an hour.
7. Sprinkle the half-boiled potatoes with pepper and salt, place them on a baking sheet where the juice from the top of the ham has drained, cook everything together for another half hour.
8. Serve with herbs - parsley, dill, fresh vegetables.

Video: cooking marinated pork knuckle in the oven

It is not always easy to cook meat as described. To make the dish more tasty and of high quality, you may need visual accompaniment - photos and videos. In the training video, you will see how an experienced chef prepares homemade shank, flavoring it with additional ingredients - onion, honey, garlic, salt, pepper, mustard. The meat is pre-boiled to make cooking in the oven faster. Cuts are made on it for garlic, then the shank is treated with honey-mustard marinade. The top part of the shank is baked on foil.

How to cook:

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 some housewives perceive it as a restaurant dish that requires a lot of time and effort. With a clearly laid out algorithm of actions and the correct selection of products, the process turns out to be not so difficult. In the article we will tell you how to cook this meat dish, we will provide a recipe with photos and videos.

Fragrant baked shank - what could be more appetizing?

Traditionally, residents of Germany and the Czech Republic are distinguished by their love for this delicacy, considering it one of the most delicious dishes. One of the well-known and most common ways to bake pork shank in the oven is the Bavarian way. However, it would be unfair to remain 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.

Beginning cooks need to remember that there are several important nuances, without which, you can ruin the meat hopelessly. In inexperienced hands, improper preparation of pork knuckle can turn a potential masterpiece into something inedible, tough and dry. All recipes recommend following the following rules:

• For culinary experiments, you should choose the right product - experienced chefs recommend buying the hind shank, which contains less fat.
• When buying frozen meat, remember that it must be completely defrosted during the preparation of the shank.
• Before marinating, you need to burn the skin over gas, and then carefully scrape it out 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 the pork knuckle should be baked in the oven.
• Before baking, marinate the drumstick in spices, herbs and wine to give it a piquant flavor.
• Pre-soaking in milk will add tenderness to the meat - you need to leave it in it for 2-3 hours, after which it is washed and dried.

Regardless of what recipes are used, the marinated 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 very tasty.

An easy way for beginners

If for you, pork knuckle in the oven seems like the height of culinary skill, try cooking it first using the simplest recipes. First, you need to cook the meat in water, lowering it into the pan after the liquid boils. Then add one peeled onion and celery.

When the water boils, you need to remove the foam again and reduce the heat. The shank needs to cook for about 60 minutes. After this, 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 knuckle is the beer.

To avoid wasting time when boiling pork, you can make a marinade for the shank. For it we will need a tablespoon of soy sauce and honey, a teaspoon of mustard. Mix all these ingredients into a single mass. First rub the cooled pork with salt and ground black pepper, then grease it with oil. Next, you need to bake the shank in the oven in foil or a sleeve. Set the temperature to 200 degrees and leave for 50 minutes.

Now you need to take out the meat, coat it with sauce and send it back for heat treatment. It only needs to bake for about a quarter of an hour to acquire an appetizing golden color and incredible aroma. The baked pork knuckle can already be served along with a side dish of potatoes, cereals or vegetables.

In Bavarian

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

Turn on the oven so that it heats up to 160 degrees, while the boiled pork is removed from the broth. We need to generously coat it with mustard and stuff it with garlic. Next, the shank in a sleeve or foil goes into the oven. This shank recipe has its own peculiarities; you need to know exactly how long to bake - heat treatment is carried out for 2 hours.

The main secret of Bavarian-style knuckle baked in the oven is beer, which is poured into the bottom of the baking sheet. While baking in the oven, you need to periodically pour the meat with a liquid in which the meat juice flowing from the pork and beer are mixed. We repeat this procedure approximately every 10–15 minutes.

Dueted knuckle 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 can compete with the dishes of the best restaurants. When serving, be sure to garnish the meat with herbs and pour a little juice from the baking sheet into the 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. Preparing this dish is relatively simple, and the result will surprise and delight your loved ones.

To prepare the shank you will need:

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

First you need to grease thick-walled dishes with melted butter. You can use a saucepan, frying pan or cast iron. We lay out the products on 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 peppers, cut into strips. You can put allspice on top, sprinkle with spices and add a couple of bay leaves.

It is better to use brown sugar for this sauce as it has better caramelizing properties.

Pour a glass of cabbage brine over the food and put the pan on the fire. Let it be medium at first, and then reduce it later. The meat should be simmered over low heat for two hours, but care must be taken so that it does not burn. The finished shank with cabbage must be sprinkled with chopped parsley, and we can serve it with any side dish of our choice.

With Korean sauce "Tirey"

Baked shank, made in foil in the oven, pre-marinated in Tirey sauce is another example of a good dish. It’s worth mastering, if only to add a little freshness to your home menu or to 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 of pepper.
• 3 tsp. coriander
• 1 tbsp. l. Sahara.
• A bunch of cilantro.
• 1 tsp. vinegar.

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

The pork leg turns golden in this sauce very well.

Remove the meat and stuff it with garlic. Now you can pour the sauce over it and wrap it in foil. We send the future dish to the oven, preheated to 220 degrees. Partially baked in the oven in foil, the pork should be unwrapped and basted with sauce. At the end, you can remove the casing and leave the meat without it to brown. The shank baked in a sleeve with Tirey sauce has a slightly different taste, so you should stick to the basic recipe.

With a bird

Another option for preparing a meat product is a stuffed shank, which can also be deliciously baked. Chicken, turkey, etc. can be used as filling. This will serve as a good healthy variety for the family’s diet.

The pork knuckle recipe involves using the following ingredients:

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

The first step is to boil the pork for 10-15 minutes. After cooling, the bone is removed from the knuckle and the skin is removed, the remaining meat is thoroughly washed and beaten a little. Sliced ​​carrots are distributed evenly over the piece, and then poultry rubbed with seasoning is used to form a roll.

The resulting product is placed in a solution in which pork was previously cooked. Next, you need to cook the shank in the oven, placing the pan directly there. Heat treatment time – 4 hours at 200 degrees.

We have looked at almost all the popular methods by which you can bake a shank in the oven. Choose what you like best and start preparing a culinary masterpiece. But be sure to try all the methods, you will be satisfied!

There are many ways to prepare this dish. Let's look at the most delicious ones.

Up your sleeve

What do you need:

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

How to cook:

Soak the ham in water for one and a half to two hours, then wash and scrape off the dirt. Cut in three or four places, insert the chopped cloves of garlic bulb there. Rub with a mixture of lemon juice and spices. Place in a flat container and keep in the refrigerator for 60-90 minutes. Turn over every half hour.

Chop the onion into rings, fill the baking sleeve with them, and place the prepared meat on top.

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

Long languor

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

Ingredients:

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

Cooking method:

Rub the ham well with spices (do not add salt); you can also sprinkle with a small amount of soy sauce and vegetable oil. Place in a bowl, cover, and put in a cool place. After 12 hours, take it out and let it sit at room temperature for the same amount of time.

Preheat the oven to 65-70 °C.

Add salt to the resulting workpiece, put it in a baking sleeve or wrap it in cling film. Bake for 8 hours.

In German

For this dish, it is worth choosing the front, non-fat shanks from young pigs; they contain more pulp.

What do you need:

• shank - 2 pcs.;
• onions - 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 drumsticks, clean them, and scorch 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 bulb with a knife and place in a saucepan along with meat, onions, carrots, and herbs. Fill it all with beer.

Place on the stove, bring to a boil, skim off the foam and reduce heat. Cook under a closed lid at low simmer for a couple of hours. Add salt half an hour before the end of cooking.

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

Remove the drumsticks, cool slightly, rub with garlic paste mixed with butter. Place on a baking sheet and place in the oven. Bake for the first half hour at 180°C, then set it to 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 tbsp;
• honey – 35 gr.;
• salt, black pepper - to taste.

How to cook:

Wash the pork and scrape it 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 and thoroughly spread it over the boiled shanks. Wrap them in foil and put them in the refrigerator overnight.

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

In beer

Ingredients:

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

Cooking method:

Sear the drumstick over the fire, peel and rinse. After making a longitudinal cut, carefully separate it from the bone. Lightly beat the resulting workpiece.

Chop the garlic, mix with spices, and pour in the foamy drink. Pour the resulting mixture over the meat preparation and leave it to marinate. Then thoroughly peel, dry, stuff with pieces of garlic bulb, cut lengthwise. Roll into a roll, placing the greens in the center.

Read also: Salads with chicken liver - delicious experiments!

Grease a baking dish and place the roll there, tied in two or three places. 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, since all the juices are 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 a press, and seasonings. Rub the washed and peeled meat with this mixture and add salt.

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

Take a skewer and place the marinated shank on it, put it in the oven. Place a container containing liquid underneath where the fat will drain. Cook using grill mode for 80 minutes.

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

In Bavarian

What do you need:

• shank – 1.5 kg;
• garlic - six cloves;
• caraway seeds - 5 g;
• sea ​​salt - a couple of pinches.

How to cook:

Fill the container with water, put the washed and cleaned leg into it. Add salt, crushed garlic bulb cloves, and lightly ground cumin seeds.

Place the pan on the stove, let it boil, cover with a lid, and cook at low simmer for about one hour. Pour the broth in which the meat was cooked into the pan. The height of the liquid should reach two centimeters.

Remove the leg from the pan and place it on a baking sheet. Cook for 90 minutes at 170°C. If necessary, add broth to the desired level. After the specified time period, briefly raise the temperature to 220°C to obtain a crispy crust.

Bavarian style in beer

Ingredients:

• drumstick – 2 kg;
• carrots – 2 pcs.;
• celery root – 190 gr.;
• leek - 1 pc.;
• bay leaf - a pair of leaves;
• dark beer – 0.3 l.;
• onion - two heads;
• caraway seed – 3 gr.;
• salt.

Cooking method:

Wash the shanks and remove dirt. Pour water into a three-liter cauldron, add carrots, onions, celery, bay leaves, and caraway seeds. Place on the stove, add salt, and bring to a boil.

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