Roasted pork knuckle

Submitted by enr on 24 Mar 2009
red and black pepper
bay leaf
Roasted pork knuckle
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Knuckle is washed and cleaned. In a bowl mix sunflower oil, one teaspoon red pepper, black pepper and salt. The resulting mixture is coated and the shank is placed in the tray. In tray cut an onion, add a little water and bay leaf. Tray screwed in foil, put it in the oven and bake 4:00 150 S.
6 users
24 Mar 2009


preparation I have, but put a little more water to compressed sauce after cooking with rice starch. Bravo for the recipe. In the Czech Republic and Poland is a delicacy.

Hello Desislava! Good you donate to the appreciation.

To this mixture I add savory and a little flour, enough to make a poultice. With this mixture, rub very nice meat. When roasting meat juices and water added thicken flour. If the meat is lamb instead put savory mint.

For film put potatoes, carrots, onions and garlic. Tasty get. Thanks for the recipe.

Do not put onions, but added potatoes. Became very fragile and delicious.

Frail occurs really like roasted knuckle.

Incredibly tasty. Instead of water added a little wine and morkovki. Were very tasty. Baking time this temperature for me was a little more, but this is no problem. Thanks for the recipe.

Hello! I am new here and I liked this recipe! I allowed myself a little improvisation on the recipe! :) I added, bay leaf and I poured shank with 50 g of red wine! Lard it 5-6 places with garlic cloves (stick with fruit knife and then put cracks in cloves). Let it stand for about 2 hours in the refrigerator. Paying it and rub with spices every 30 minutes. Added coarsely chopped potatoes and carrots (5-6 medium potatoes and carrots 3-4). Do not have a film or a bag of baking, so I put it in a pan without plastic handles in the oven for about 3 hours at 200 degrees! Dolya about 1 liter of water (depending on how big the pot). You may need to replenishing the water level should not fall below 1/2 of the pot. In the last half hour, I left open the lid of the pot to boil off the water and to thicken the sauce! Became deliciously fragile! Thanks for the recipe!