Pork shank

Of course, I don’t think that I’ll open the Americas, but I’m putting it up for you.

Ingredients

• pork knuckle
• barbecue seasoning
• rosemary
• garlic 3-4 cloves
• olive oil (or sunflower oil)
• apple cider vinegar 1-2 tsp
• sleeve

Directions

1. Cooking the marinade:
2. In a bowl, mix the shashlik seasoning, oil, rosemary spice, add vinegar and squeeze the garlic c / o press-mix and let the marinade stand for at least 10-15 minutes, rinse the knuckle, wipe and rub it with marinade, the knuckle should be in the marinade stand for at least 5 hours, ideally leave it overnight.
3. Then we shift the knuckle into the sleeve, tie it with threads like candy, put it on the pan and put it in an oven preheated to 200. Somewhere after 45 minutes we reduce the temperature to 150 degrees (although, in principle, you need to watch how the knuckle behaves and not be scared when the sleeve begins to swell and it seems that it will burst now) and keep it in the oven for another 2.5 hours.
4. If the shank lay in the marinade all night, I think that you can bake it less, but I baked for at least 3 hours.Then turn off the oven, leave the shank there for an hour, take it out, release it from the sleeve and bon appetit