How to make
Prepare the marinade from 2 tbsp. fat, vinegar, mustard, soy sauce, paprika and black pepper and 2 tsp. of salt. A dozen slits are made in the shank, which are filled with the marinade.
The vegetables are cleaned and cut into chunky pieces. Place the shank in a large enough clay pot with a lid. The vegetables and rosemary are tightly arranged around it.
Pour in the remaining fat and the wine in which the remaining marinade is dissolved. Add a little salt and a glass of water.
The chomlek is left in the oven for 5 hours at 280°F (140 degrees). You might need a jug of red wine for when it's done.
