Knuckle in adjika baked in a slow cooker

Step-by-step preparation

Cooking time: 1 day 2 hr 30 mins

1. STEP 1

   

   How to bake shank in adjika in a slow cooker? Let's prepare the necessary products.

2. STEP 2

   

   Wash the knuckle, scrape it well with a knife or steel wool, put it in a bowl and fill it with water. Place in the refrigerator for a day, covered with a lid.

3. STEP 3

   

   The next day, remove the knuckle from the water, dry it well with a towel. Cut the skin into diamond shapes.

4. STEP 4

   

   Carefully grease on all sides with homemade adjika.

5. STEP 5

   

   Mix salt with basil and sprinkle on top of adjika. You can take any other herbs you like.

6. STEP 6

   

   Place the prepared shank on a large sheet of foil and wrap it carefully. Why wrap it in another layer of foil.

7. STEP 7

   

   Place the shank in the multicooker bowl, close the lid, and turn on the Bake mode for two and a half hours. Every thirty to forty minutes, the shank must be turned over to the other side so that it bakes evenly.

8. STEP 8

   

   After the signal, carefully remove the knuckle from the multicooker, unfold it and place it on a plate. Serve to the table. Bon appetit!

Comments on the recipe

Maria

03.11.2023

4.7

Oh, another interesting recipe! Thanks to Khrumka and the author of the recipe! I’ve been meaning to cook knuckle for a long time, but I just can’t get around to it... Honestly, this dish is not at all popular in our area. I can only make jellied meat from the shank. Marinated in adjika, also with basil and spices - it should be delicious! I actually have a multicooker of a different model, but the functions are probably the same. Please tell me, does the shank turn out soft after baking? Which form is best served - cold or hot? Thanks again, I'll cook!

IrinaPrimorochka

03.11.2023

4.8

Maria wrote: Oh, interesting recipe again! Thanks to Khrumka and the author of the recipe! I’ve been meaning to cook knuckle for a long time, but I just can’t get around to it... Honestly, this dish is not at all popular in our area. I can only make jellied meat from the shank. Marinated in adjika, also with basil and spices - must...Go to commentsMaria! Thanks for your comment and attention to the recipe! The shank turns out very soft and juicy! It is best to serve hot immediately after cooking. If you can’t serve it right away, unwrap it and leave it in the multicooker bowl to heat. Another little piece of advice: it’s better to take the shank from the front leg, where the bone is smaller.

Maria

03.11.2023

4.9

IRENDV, thank you for your advice! I really want to cook!

IrinaPrimorochka

03.11.2023

4.5

Maria wrote: IRENDV, thank you for your advice! I really want to cook! I wish you good luck! After you have smeared the shank with adjika, you need to let it marinate for several hours. I forgot to write about this.

Maria

03.11.2023

4.5

IRENDV, thanks again!

Ira

03.11.2023

4.5

IrenDV, oh, what a delicious knuckle! Spicy, juicy, tender, soaked in adzhika. Need to prepare it urgently. Thanks for the recipe!