How to make
Dry the shanks well and make diagonal cuts on the skin with a sharp knife, to a depth of 1.5 cm.
Put the chopped peppers, garlic, salt, spices, mustard, melted lard and lemon juice in a blender.
Place the shanks in a suitable baking pan and rub them with the marinade well. Sprinkle them with coarse salt and turn them on the other side. Once the meat is well flavored, cover it with cling film and leave it in the refrigerator for 24 hours.
Immediately before baking them, leave them at room temperature for an hour. Sprinkle them with breadcrumbs and place them in the baking pan, in which we have poured the dark beer. Cover the baking pan with foil and bake it in a preheated oven at 390°F (200 degrees) for 80 minutes.
During this time, prepare the garnish. Wash and peel the potatoes. Cut them into medium-thick slices.
In a large pot filled with boiling salted water, add salt and blanch the potatoes for 4 minutes. Strain them from the water and leave them to drain.
From the dry ciabatta, prepare the breadcrumbs, which is suitable with its taste flavors for these baked and fragrant potatoes.
Mix the dry ingredients in a bowl and stir them well. It is a very convenient option to put the cooled and strained potatoes in a baking bag.
Pour olive oil, shake the bag and the potatoes will have absorbed the fat. This way, all of the aromatic spices added into the bag will stick to them. Shake the bag again to flavor all the slices.
In a shallow baking tray (the one from the oven), arrange the potatoes evenly on the bottom. Place the rosemary stalk in the middle. Bake the potatoes in a preheated oven at 390°F (200 degrees) for 15 minutes.
Take them out and pour a little melted butter over them. Bake them until they form a nice crispy crust.
Remove the foil from the baking pan to uncover the shanks.
Reduce the temperature and bake them until they aquire a good color and a crispy crust. Keep an eye on the liquid at the bottom. If it has evaporated during baking, add a little more. Let the meat rest before cutting it.
Serve it with fragrant potatoes and a fresh salad as a side dish.
Tip: Optionally, you can add vegetables to the shanks or blanched mushrooms. You can reduce the rest of the sauce with wheat starch and pour it over the baked food.
