Pork shank can be a real delicacy if cooked properly. Most often it is boiled or baked. You can also cook it with vegetables, so that the problem with the side dish is immediately solved. A shank in honey mustard sauce is a great way to get a tasty, aromatic, but simple dish for dinner.
Knuckle with vegetables
To prepare pork shank in honey mustard sauce, you need to take the following ingredients:
- 1.5 kilograms of shank;
- seven large potato tubers;
- one large carrot;
- a couple of tablespoons of vegetable oil;
- salt and black pepper.
Before cooking, the shank itself must be marinated. For the sauce take:
- 1.5 tablespoons of liquid honey;
- 50 ml of soy sauce;
- a couple of tablespoons of grain mustard;
- half a tablespoon of salt.
This version of baked shank in honey mustard sauce is popular with many, because it does not need much time. However, it is better to marinate the main ingredient in advance, for example, at night.
How to cook a hearty meal?
First, prepare the marinade. To do this, in a bowl combine honey and salt. Pour in soy sauce, mix thoroughly. After adding grain mustard. Stir in order not to destroy the grains. Let the sauce stand for ten minutes, knead again.
The knuckle is washed, dried. Pour sauce, clean in the cold. Periodically, it can be turned over so that the marinade fills the entire piece. Leave for at least three hours, best of all - at night.
Proceed to the preparation of vegetables. Peel potatoes, cut in half. Peeled carrots are cut into bars, vegetables are added, ground black pepper is added as desired.
Take dishes with thick walls, grease with oil. Potatoes are laid at the bottom, about half a serving. They have a knuckle on it, around - a carrot. All fill in with the rest of the sauce. Cover the container with a lid. Baked shank with mustard-honey sauce in the oven for 2.5 hours at a temperature of 180 degrees. Ten minutes before being ready, the lid is removed from the container so that the meat has time to brown.
Knuckle with carrots and onions
For this recipe, the shanks in honey mustard sauce are first boiled. To prepare you need to take:
- kilogram shank;
- one carrot;
- onion head;
- on a tablespoon of mustard and honey;
- ten cloves of garlic;
- two bay leaves;
- ten peas of black pepper;
- a tablespoon of salt.
To begin with, the knuckle is washed with cold water, carefully scrub the skin with a knife, and then washed again. Leave to dry for a while.
How to cook a shank?
The prepared shank is placed in a pan and poured with cold water. The liquid should cover the piece with three fingers. After boiling the liquid, it is drained, and then fresh cold water is poured. Cook after boiling for another twenty minutes over medium heat. Add the peeled onion head, carrots, cut in half, spices.
Cook over low heat for another hour under the lid. Take out the knuckle. In the future, the broth can be used for soups, having previously filtered it, and also diluted with water to make it less oily.
Garlic is peeled, cut into halves. The knuckle is allowed to cool slightly, make cuts in it and garlic is stuck there. Carefully rub a piece of honey and mustard. The oven is heated to 190 degrees.
The knuckle with the marinade is transferred to the baking sleeve, kept for about an hour in the oven. To get a golden crust, at the end you can tear the bag and stand for another five to ten minutes. They serve pork baked shank in mustard-honey sauce with any hot side dishes. And after cooling, it is served with fresh vegetables as a snack.
Shank in dark beer: ingredients and recommendations
This option allows you to get aromatic, but tender meat. Alcohol is not felt in it, so you can drink this dish for those who do not like beer. For this option of cooking pork shank in mustard-honey sauce, you need to take:
- two small shanks;
- six cloves of garlic;
- onion head;
- two carrots;
- seven peas of allspice;
- 1.5 liters of dark beer;
- five buds of cloves;
- three bay leaves.
For a delicious glaze, which will help to get a crust, you need to cook:
- two tablespoons of soy sauce and honey;
- a tablespoon of mustard.
It is also worth paying attention to the pan. A wide beer will need a lot of beer, so it’s better to choose a narrow one, but to fit the shanks. If necessary, you can slightly dilute the beer with water.
Step-by-step recipe description
The knuckle is washed, the skin is rubbed with a knife, washed again. Notched over the entire surface. Garlic is peeled, cut in half, put into cuts. Transfer the shank to the pan, pour beer. Peel onions and carrots. The onion head is cut in half, carrots - about three to four parts. Add spices. All left for a day in the refrigerator, as in a marinade. After put on the stove. Cook for another three or four hours, the meat should become very soft.
After cooking, they take meat from beer, put it on a baking sheet. Mix honey, mustard and sauce, slightly beat. Using a brush, grease the shanks. The shanks are sent in honey mustard sauce for another twenty minutes to the oven at a temperature of 190 degrees, until a crust forms. After that, grease the slices again and bake for another ten minutes. Serve this dish hot. It is advisable to add acid tones to the shank, for example, sauerkraut or pickles.
Foil knob
For such a simple option, you need to take:
- kilogram shank;
- a head of garlic;
- two tablespoons of soy sauce and honey;
- a tablespoon of mustard;
- some salt and pepper peas.
The knuckle is washed, sent to the pan. Add black pepper peas. Cook for about two hours. After shifting it to a colander to stack the broth. Lay out on a baking sheet a piece of foil. Shifting the knuckle. Peel the garlic, cut into slices, make cuts in the meat and insert the garlic. Grease the shank with a thin layer of mustard. Pour all liquid honey, pour soy sauce. Wrap the meat. Bake for at least an hour in the oven at a temperature of 200 degrees. Ten minutes before graduation, you can open the foil. But you need to be careful, because hot steam breaks out! If the shank is large, then baking can take an hour and a half.
Ready shank is slightly cooled and served to the table. As a side dish, potatoes, pickled vegetables or cereals are suitable.
Pork knuckle baked in mustard and honey marinade is a really tasty dish. Despite the fact that it is cooked for a long time, it is not worth messing with it. Just put it in the oven and that's it. Sometimes before baking, the knuckle is boiled, then it becomes softer. Honey gives the meat a delicate aroma and tart sweetness, and mustard emphasizes the taste of pork. You can choose any options as a side dish, but it is better to add sauerkraut or pickles. They will only emphasize the original dressing of the dish, smooth out its fat content.