Recipe for pork knuckle with potatoes in the oven step by step with photos. Knuckle with potatoes in a sleeve in the oven Knuckle baked in a sleeve with potatoes
Pork knuckle can be prepared in many ways. It can be pre-boiled and then baked in the oven. But you can, bypassing the option of heat treatment in water, marinate and then bake.
What could be tastier than baked pork knuckle? Only the shank, cooked at the same time as the side dish. I suggest baking the shank in a sleeve with potatoes in the oven.
Let's prepare the necessary products.
Wash the shank thoroughly, scrape the skin with a knife, rinse and dry with a towel. If there is stubble, it needs to be singed.
Let's prepare the marinade for the shanks. Pour soy sauce into a bowl, add paprika and chopped garlic, mix.
Rub the shank thoroughly with the mixture.
Cover the top with a container and put it in the refrigerator for at least 3 hours (I put it away at night).
Before we take the knuckle out of the refrigerator, we will peel the potatoes. Let's cut it (small tubers can be put whole). Add paprika, salt and oil to the potatoes and mix well.
Place the shank in a baking sleeve. Place the potatoes around it. We tie the ends of the sleeve and make 2-3 thin punctures. Bake the pork knuckle with potatoes in the sleeve in the oven, preheated to 200 degrees, for about 1 hour.
The rosy, juicy, appetizing shank and potatoes are ready. In addition to this dish, you can serve sauerkraut or fresh vegetables.
Knuckle (pork shank) is part of the leg (ham) of a pork carcass. The semi-finished product consists mainly of muscles and rough connective tissues. The most sought after is the shank of the animal’s hind leg, since it is larger and therefore meatier.
The knuckle is extremely popular in many countries around the world, where it is successfully used as the main ingredient in all kinds of dishes, since it has tender and juicy meat. There are many recipes for its preparation in different world culinary traditions. But one of the most popular cooking options is pork knuckle baked in the oven in foil.
The technology for its preparation is quite simple. In order for the shank to cook well and bring real pleasure to true gourmets, you need to get rid of the specific meat aroma. To do this, use different spices and herbs, in which it is marinated, and then baked in the oven for a long time, about 2 hours. With this method of cooking, you get a delicious pork knuckle, juicy and tender, with a golden-brown, appetizing crust - a real decoration for a festive feast.
As an experiment and for variety, it can be cooked simultaneously with vegetables and fruits. For example, potatoes, tomatoes, onions, bell peppers, garlic, carrots, cauliflower, apples... In this case, the vegetables are coarsely chopped and placed in a mold around the shank. So, how to cook pork knuckle in the oven, in foil with potatoes and vegetables - a recipe with step-by-step photos.
I suggest watching a video on how to choose a knuckle.
Ingredients: 
Pork knuckle – 1 piece
Potatoes – 3 medium tubers
Carrots – 2 pieces
Garlic – 5-6 cloves
Mayonnaise – 50 gr
Soy sauce – 3 tbsp. spoons
Salt - to taste
Ground black pepper - to taste
Nutmeg (ground) – 0.5 teaspoon
Ground ginger – 0.5 teaspoon
Preparing bone-in pork knuckle:
1. Burn the skin of the pork leg over a fire, but most often it is sold already charred. Afterwards, carefully scrape it with a knife and rinse well under running water. Then, using a sharp knife, we make deep punctures in it, which we fill with whole peeled garlic cloves. 
Try to place the garlic as deep as possible so that the meat inside can be saturated with its aroma.
2. Now let's prepare the sauce. Mix mayonnaise, soy sauce, nutmeg, ginger, black pepper and salt. 
3. Coat the pork leg well with the sauce and leave it to lie for about an hour. 
4. Meanwhile, peel and wash the potatoes, carrots and garlic. Let's cut the vegetables: potatoes into four parts, and carrots into large pieces. We won’t do anything with the garlic, we’ll leave the cloves whole. 
5. Select the size baking dish. This can be a glass or ceramic form, or an oven tray. Place the pork leg in a selected bowl and the chopped potatoes around it. 
6. Place carrots and garlic cloves on top. Season the vegetables with salt and pepper. But don't overdo it, because... These spices are present in the shank marinade, and during baking they will drip onto the baking sheet and soak the vegetables. 
7. Wrap the shank tightly with food foil so that there are no empty gaps anywhere. 
8. Heat the oven to 200 degrees and bake the shank with vegetables for 2 hours. 20 minutes before the end, remove the foil and leave the dish to brown until golden and crispy. 
9. Cut the baked pork knuckle into pieces and serve on a dish along with a vegetable side dish - potatoes, carrots, garlic. I am sure that the taste, aroma and spectacular presentation of the dish will definitely not leave anyone indifferent!
Germany is considered the birthplace of this dish. There, this rosy and very filling dish is served with a glass of foaming cold beer. Of course, this combination does not have a very beneficial effect on the figure, which is why men prefer the knuckle. However, there are exceptions.
For example, they say that the famous Marlene Dietrich never refused oven-roasted pork shin and considered this dish her favorite. The shank can be baked without vegetables. But supplemented with potatoes, it can become a complete lunch. After all, you no longer need to think about what to put on the side dish.
To prepare you need to take:
- 1 pork shank,
- 1 small carrot,
- 1 onion,
- 2 bay leaves,
- 3-4 peas of allspice,
- 2 tablespoons mustard,
- 1 tablespoon honey,
- 1 tablespoon of seasonings (coriander, thyme, rosemary),
- salt.
Preparation
1. Soak the pork shank in cold water for a couple of hours. Then remove the drumstick and drain the water.
2. Peel the onions and carrots. Cut the carrots into thick slices, the onion into quarters.
3. Fill the drumstick with water again and place on the stove. When the water boils, skim off the foam and cook for three hours until completely cooked. An hour before removing from heat, add salt, onion and carrots. In five minutes - bay leaf and sweet peas. The broth remaining after cooking the drumstick should not be thrown away. It turns out very aromatic and rich and is perfect for making borscht, pickle, and kharcho.
4. Prepare the marinade. To do this, mix mustard, honey and seasonings. The seasoning mixture can be replaced, if desired, with aromatic herbs, for example, Provençal.
5. Remove the drumstick from the broth. Cool slightly and coat with carefully prepared marinade. Grease a baking sheet with vegetable oil. Place the drumstick on it. Peel the potatoes, cut them into slices and place them around.
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