Knuckle in a pressure cooker

Juicy and tender shank in a pressure cooker will not leave anyone indifferent. To prepare this dish, you should use the hind legs of pork. They are more meaty. According to this recipe, vegetables and meat are cooked in a pressure cooker at the same time. Then, to give the knuckle more juiciness and richness of taste, they are baked in the oven. The highlight of the dish is the white wine, which adds extra piquancy.

1. Calories
   138,13 kcal
2. Protein
   7,77 gram
3. Fat
   10,76 gram
4. Carbohydrates
   2,27 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 14 serving:

1. Pork shank

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   2.5 kg = 2500 g
2. Onions

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   150 g
3. Bay leaf

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   3 pcs. = 3 g
4. Garlic

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   6 cloves = 30 g
5. Olive oil

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   3 tbsp. l. = 51 g
6. Paprika

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   2 tsp. = 6 g
7. Black pepper peas

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   6 pcs. = 6 g
8. Potato

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   600 g
9. Carrot

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   200 g
10. White wine

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    200 ml = 200 g
11. Water

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    2.5 l = 2500 g
12. Salt

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    to taste
13. Adzhika

    ---

    
    optional
14. Mustard

    ---

    
    optional

Steps:

1. 
   Wash the pork shanks. Peel onions, garlic, carrots and potatoes. Cut the carrots into slices, potatoes into cubes, and onions into large slices. Prepare a pressure cooker, blender and baking tray. Before slicing, place the onion in the freezer for a few minutes - after this procedure the vegetable will not irritate your eyes.
2. 
   Cook the shanks in a pressure cooker. Place the drumsticks in the pressure cooker. Add onions, garlic cloves, chopped carrots and potatoes. Pour in wine and oil, add salt, paprika, black peppercorns, bay leaf and water. Cover the pan with a lid and cook the shanks for 1 hour over very low heat.
3. 
   Finish cooking the pork knuckles in the oven. Place the shanks on a baking sheet. Grind the carrots, potatoes, garlic and onions with the remaining broth in a blender, pour the mixture over the meat and potatoes. Bake the dish for 35-40 minutes in an oven preheated to 180 degrees.
4. 
   Serve the shanks, cooked in a pressure cooker and oven, with adjika and mustard.