How to cook
Boil the pork shank in plenty of water to cover it, along with the black pepper, bay leaf, white wine and a spoonful of salt.
When the meat has softened well (at least an hour and a half of boiling, or less if in a pressure cooker), transfer it into a greased baking pan.
Peel and roughly chop the potatoes and mushrooms and cut the onion into thin crescents. Also peel the garlic cloves and split them in half.
Make slits in the meat and put garlic and small sprigs of rosemary in them. On the side of the pork shank, put the potatoes and onions.
Season them with salt, rosemary, drizzle with oil or olive oil and add small pieces of butter.
Pour enough of the broth from cooking it, to lightly cover the vegetables.
Cover the baking pan with aluminum foil and roast at 360°F (180°C) in a preheated oven, until the potatoes soften. When this happens, remove the foil, add the mushrooms and a little more broth, if needed.
Coat the pork shank with paprika, butter and if desired, pour a little wine.
Roast it, until it forms an appetizing crust and the potatoes and mushrooms aquire a golden color.
If you want, you can spread the shank with more butter from time to time, because of the crust, but be careful, since it is already greasy, so that the dish doesn't become too heavy.
Enjoy my pork shank with potatoes, mushrooms and onions.