How to make
The pork shank with bone and skin is washed, pierced with a sharp knife evenly and spiked, placing half a clove of garlic and a piece of carrot in each slit.
Transfer into a clay pot.
The ingredients for the pork marinade are mixed and rubbed well into the meat, the beer and water are poured into the bottom of the dish carefully, so that it does not wash the spices off the meat.
The liquid should cover at least two fingers from the bottom of the container. You can increase or decrease the amount of liquid, depending on the container you use.
Around the pork shank are distributed the coarsely chopped carrots and potatoes, seasoned with salt, black pepper, savory herb and the sprigs of fresh rosemary.
The pot is covered and the surface of it is sealed with a dough made from flour, a little salt and water. Place it in the lower part of a cold oven and bake at 300°F (150°C) for about 3 hours.
The spiked pork shank is served boneless and garnished with roasted potatoes and carrots.
Enjoy!
