How to make
Sprinkle the pork shank with 1 tsp paprika and black pepper. Pour on oil generously and smear with tomato paste. Arrange the potatoes, peeled and whole on top, as well as the whole carrots. Add 2 cups (500 ml) water, cover with aluminum foil and bake 120 min. at 410°F (210 °C).
Take the sauteed meat out and debone it, then cut it into portions. Chop the mushrooms into slices and braise them in heated olive oil. Add 1-2 pinches salt.
Cut the pickles into slices, press the garlic cloves. Mix together the meat, mushrooms, pickles and garlic and saute about 5 min. on low heat in 2-3 ladles of the broth from the shank.
Leave for about 10 min. for the aromas to mix, then sprinkle with grated cheese and bake in a preheated oven for about 15 min.
