Baked pork knuckle in the oven with herbs

Oven-baked shank is a simple budget dish for a festive and everyday table. The product is prepared without pits, which is very convenient when serving. First, the meat is stewed in a sleeve in the oven at a low temperature in its own juice, and then baked until crispy.

For those who love meat dishes with fat, it is better to give preference to the rear knuckle. Fans of the more dietary option can opt for the foreshank. Aromatic spices and hot ingredients are variable. Pre-salting and marinating the meat in spices a day before roasting is not necessary, but desirable.

Baked Pork Knuckle Recipe

Rinse the shank in running water and dry. Make an incision along the bone.

Peel off the bone carefully, taking care to leave the pulp on the skin.

Expand the piece, make cuts to the skin with a step of about 2 cm. Salt and pepper the shank.

Sprinkle the shank with dried spices and aromatic herbs.

Peel the garlic, pass through a press and put on the shank.

Roll the workpiece into a tight roll, secure with twine. At this stage, it is advisable to leave the shank in the refrigerator for a day.

Put the prepared roll in the baking sleeve. Cook in an oven preheated to a temperature of 120 g for 1, 5-2 hours.

Transfer the product to a baking bowl, grease with mayonnaise on all sides.

Bake the shank in a 220-degree oven for 25 minutes until golden brown.

Put the finished meat on a serving plate, cut into portions, decorate with herbs. The shank looks appetizing and is perfect as a hot or cold snack.