How to make
Mix the mustard with the finely grated garlic. Separately, mix the salt, paprika and black pepper to taste, plus cayenne pepper if you like.
Dry the cleaned and washed pork shanks. Smear them with the mixed together dry spices and rub them in well. Then smear with the mixed garlic/mustard.
Place them in a container with a lid. Coarsely chop the onions and potatoes, add the mustard, lemon juice, the oil and then salt to taste.
Stir the mixture very well and distribute it into the container amongst the shanks. Pour in the dry white wine and close the container with its lid.
Place in a preheated 430°F (220 °C) oven and bake until the shanks are ready - check after about 90 min.
These are the easiest, uniquely tasting, aromatic and succulent shanks ever. Give it a shot and cook 'em according to this recipe, you'll fall in love with them forever.
