How to cook
Take the pork shank and spike it with pieces of lard or bacon. Put it to fry with 3/4 cup oil, turning it over to get evenly browned. Then add the carrots, celery, parsley roots, chopped onion and sauté until they soften.
Pour in 2 cups of hot water, drop in the bay leaf and black pepper peppercorns. Cook the meat over medium heat. When almost done, add the wine. Remove the meat from the heat and cut it into slices with a sharp knife.
Fry the flour in 2 tablespoons of oil and dilute it with a sauce from the vegetables, pork and vinegar. Leave the sauce to boil for 5-6 minutes, then pour it over the chopped meat. Serve it with a side of steamed vegetables.