Pork shank

Dinner

Ingredients

• 1st tablespoon mustard with a slide
• 1st tablespoon cream
• 1 teaspoon ground black pepper (or to taste)
• 1 teaspoon of salt without slide (or to taste)
• 1h bed of mustard seeds
• 3-4 potatoes
• 1 small head of garlic or a couple of large cloves (do not clean).

Directions

1. Mix mustard, sour cream, pepper, coat the handle, put it in a saucepan, cover with a lid and refrigerate for a day.
2. Get half an hour before baking, carefully coat it again with the marinade in which it was, salt, sprinkle with mustard seeds. We will cook in a bag for baking (sleeves).
3. Wash the potatoes, cut into large slices, put on the bottom of the package, next to the washed and slightly peeled head of garlic, the top of the handle, tie in the oven (170 degrees) small for an hour and a half, two more. Determine the readiness as usual - a two-toothed meat fork, wooden stick or toothpick pierce the meat in the thickest place. If the stick goes easily and transparent juice is allocated - it is ready.
4. Remove the finished handle, close tightly with foil and let stand in the residual heat for 20-25 minutes. Then serve.