Shank baked in the slow cooker

Shank baked in the slow cooker

Home-baked pork knuckle is much tastier than commercial ham. It can be served whole and sliced, eaten hot along with a side dish or used to make sandwiches. Knuckle baked in the oven - an easy to prepare dish. Make it even an inexperienced cook. Yes, and it will cost this great dish quite inexpensive.

Cooking Features

With all the simplicity of cooking baked shank, there are several secrets that will make it more delicious.

  • Pine is a part of the pork leg, and it is believed that the hind legs are fatter and more suitable for baking. However, the capacity of the multicooker bowl is usually not large enough to accommodate the back leg. Therefore, when buying a knuckle for baking in a slow cooker, it is better to give preference to a knuckle weighing about 1 kg. It is even better to get the meat of a young pig, if the knuckle from the back foot weighs no more than 1, 5 kg. Shank larger size for baking in a slow cooker is not suitable.
  • Before roasting, the knuckle must be rubbed with salt and spices in order to give an appetizing flavor to the prepared dish. Black and red pepper, paprika, cumin, basil and rosemary are well suited to spices.
  • In order for the knuckle to be even more tender and juicy, it is marinated. Shoulder flavor also depends on marinade. It can come out salty, spicy, sweetish. Each taste is good in its own way. The marinade recipe is usually indicated in the recipe of cooking the dish itself, as it is of key importance.
  • The cooking time of the knuckle depends on its size, so you should be guided by the indication in the recipe. If you have it more or less than specified in the recipe, then adjust not only the number of other ingredients, but also the time of roasting the shank in the slow cooker.

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

Serve a ready-made shank with vegetable side dishes.

Knuckle baked in a crock-pot in soy sauce and wine


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

Method of preparation:

  • Wash the knuckle, scrape with a knife, rinse again and pat dry with paper napkins. Rub with salt and place in the center of the bowl of the slow cooker.
  • Peel the carrots and cut them into circles or bars. Put around the shank.
  • Peel the onion, cut it into 4 pieces and also place it near the knuckle.
  • Put 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 the steam from the multicooker does not come out.
  • Select extinguishing mode and run for 90 minutes.
  • Remove the knuckle and vegetables from the broth, pour out the broth. Bay leaf and peppercorns are also no longer needed.
  • Peel the garlic, cut each clove in half. When cutting with a knife in the knuckle, chop the meat with garlic.
  • At the bottom of the multicooker bowl pour wine and soy sauce, put shank and vegetables in it.
  • Lower the lid and stop the Baking program for half an hour.
  • After the specified time, turn the knob over. Select the program “Frying”. If such a program is not provided in your multicooker, continue cooking in baking mode. Cook in one of these modes shank need 15 minutes with the lid open. This will allow her to lightly brown.

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

Shank baked in foil in a slow cooker


  • pork knuckle - 1, 5 kg;
  • carrots - 0, 2 kg;
  • salt - 25 g;
  • bulb onion - 0, 2 kg;
  • mustard (sauce) - 30 ml;
  • green onions - 100 g;
  • black pepper peas - 7 pcs .;
  • bay leaf - 2 pcs .;
  • garlic - 2 cloves.

Method of preparation:

  • Wash the shank well in warm water, then dip it in cool water for an hour. Take out, scrape with a knife and wash again in warm water. Use wipes to remove moisture.
  • Put the knuckle in the multicooker bowl.
  • Peel the vegetables. Each carrot and onion cut into 4 parts and place next to the knuckle. Add salt, leaves of laurel and peppercorns. Fill with water so that it completely covers the meat.
  • Prepare the knob for 3 hours in “Quenching” mode with the valve closed to allow steam to escape.
  • Remove from the broth pork, vegetables. Broth and vegetables can be used for cooking soup. In order to make a baked knuckle, they are no longer needed.
  • Drain the knuckle with a kitchen towel and cut it in half, remove the bone.
  • Place the halves of the knuckle near the center of a large sheet of foil.
  • Squeeze a clove of garlic in each half, brush with mustard.
  • Wash, dry the green onions, finely chop it with a knife.
  • Densely fill half of the knuckle with green onions.
  • Connect both halves and wrap them tightly in foil.
  • Put the knuckle in the foil in the multicooker bowl. Lower the lid and set the “Baking” program for half an hour.

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

Knuckle 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;
  • black ground pepper - 5 g;
  • Cumin - 5 g;
  • bay leaf - 2 pcs.

Method of preparation:

  • Put the shank in water for 2 hours, then scrape it and wash it well in warm water. After that, dry with a kitchen towel.
  • Peel and chop the vegetables.
  • Put meat, vegetables, bay leaf, cumin, pepper and salt in a multicooker container. Pour beer. Close the lid, move the valve to the steam outlet to the “Closed” position. Set the program “Quenching” to 2 hours.
  • When the beep sounds, announcing the end of the program, remove the knob.
  • Pass the garlic through the press, mix it with mustard.
  • Without waiting until the knuckle cools down, coat it with honey, then mustard and garlic sauce. Pour the broth from the beer remaining in the slow cooker.
  • Wash the bowl of the multicooker and place the knuckle in it.
  • Set the baking program to 30 minutes.

The combination of honey, garlic and mustard gives the knuckle a unique taste. Ping in beer turns savory, slightly sweet and at the same time sharp. It is ideal as a snack for a foamy drink, but it is served not only to it - it is good for a festive meal and for a family dinner.

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

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