Roast knuckle is a dish of Spanish gastronomy that triumphs for its texture and delicious flavor. It is a delicacy that can surprise even the most demanding palates. The best part is that it is very easy to prepare! We will tell you how to make it.
Learn how to prepare oven-roasted knuckles with potatoes.
Roast knuckle is a dish to be prepared in the oven because the meat is not only roasted but also acquires many flavors and a very mellow texture. Everyone at the table will love it! If you want to care for your figure, you can remove the skin from the knuckle and the fat from the roast; it is just as delicious but lighter.
Although the traditional knuckle is served with fried potatoes, you can also roast them in the oven, which is how we will show you in this recipe.
- Two pre-roasted ham hocks.
- Three medium potatoes.
- Extra virgin olive oil.
- Four fresh rosemary sprigs.
- 100 milliliters of meat stock.
- Coarse or flaked salt.
- Freshly ground black pepper.
Remember to take the meat out of the refrigerator before starting work. This will prevent it from being cold inside after cooking.
- Peel and cut the potatoes in irregular portions. If you prefer, you can also leave the skin on.
- Place them in the baking dish or baking dish. Add a pinch of salt and freshly ground black pepper.
- Pour a drizzle of extra virgin olive oil over the potatoes. You can also garnish them with the fresh or Provençal herbs you choose. Dried thyme or rosemary is a good alternative.
- Add a few sprigs of fresh rosemary on top and place in the oven.
- The oven should be preheated to 190º C.
- After 15 minutes, place the knuckle on top of the potatoes.
- Pour the meat stock on top.
- You can also season the knuckle with salt and pepper and add extra virgin olive oil for flavor.
- The mixture of the potatoes, which absorb the meat broth with the oven's heat, produces a very mellow combination and texture. At the same time, the knuckle releases flavor and delicious juices that become thick while baking.
- To prevent the meat and potatoes from drying out, occasionally baste with the cooking sauce.
- When the meat is browned, and the bone can be easily removed, it is time to remove the roast knuckle from the oven and bring it to the table.
- The cooking time for this recipe is approximately 45-60 minutes. Remember that this time varies depending on the size of the knuckles.
Garnish for a delicious baked knuckle with potatoes.
Baked knuckle is a very traditional and hearty dish that you can accompany with some white rice and even a fresh salad. Potatoes will be enough if you don't have any of these ingredients. Of course, remember to serve the sauce in a separate bowl so the guests can pour it over the knuckle and enjoy.
If you do not want to prepare baked potatoes, a great alternative, you can prepare the knuckle and serve it with some delicious french fries. Another choice to accompany the baked knuckle is sautéed or steamed vegetables, which give a unique touch to the recipe.
Tips for preparing roast knuckle
One of the disadvantages of the knuckle is that they are all different sizes, so the cooking time is very different. To calculate and know when to remove the knuckle from the oven, it is best to watch the meat while it is cooking and remove it when it is very soft and comes off the bone easily.
To check the tenderness of the meat, use a fork. If the heart is not yet tender and ready to remove, but the skin begins to brown, it is essential to prevent it from burning. To achieve this, it is necessary to cover the knuckle with aluminum foil and continue cooking.
Is it better with or without skin? This is an issue that generates debate among experts on this traditional dish. And the fact is that preparing the knuckle with the skin gives the stew a potent and consistent flavor; in addition, the sauce resulting from roast knuckle with skin is much fattier than if the meat is cooked without the skin.
Both variations of the recipe are delicious! We are sure diners will love it. If you want to sign up to make a skinless knuckle, use a knife with enough sharpness and remove the skin before cooking, and when the meat is at room temperature, you can also ask the butcher to do this step for you.