Pork shanks are an incredibly delicious dish as long as you know how to prepare them. One of the greatest difficulties you will come across is finding the actual shank. It needs to be as large as possible, correctly cut out in the shape of a cone, with the skin on. The skin crisps while the meat underneath remains juicy.
Combine the paprika, salt, black pepper, flour and cayenne pepper in a bowl to get a homogeneous mixture. Smear it with your fingers into the shank. Be sure to thoroughly smear the cut edges of the cone. It is there that the flavors best seep in through the muscle fibers to the insides. Cover the skin generously with the mixture as well. Smear with a little butter in places also, but not too much, so it doesn't end up too greasy.
Place the well coated shank in a deep tray with the cone tip facing up. The base of the shank needs to sit firmly on the bottom of the tray so that the insides don't dry out. The container needs to be closed with a close-fitting lid. Let it sit in the refrigerator that way for at least a day.
On the 2nd day, remove the shank from the fridge exactly 5 hours before the actual time of eating. Very carefully, pour in water in a thin trickle no more than 2/3 of a finger width deep, along the edges of the tray. The goal is to not wash away the spices. Do not pour water over the actual meat.
Put the shank in a preheated 284°F (140°C) oven. Bake for 4 hours with a closed lid. Once the water evaporates, remove the lid and bake for about 30 min. in order to get a crispy skin.
The ready shank will be juicy and soft. Drain it from the grease. Serve the released juice in a sauce-boat. You can pour it over a garnish.