How to cook
The vegetables are cleaned and cut into chunky pieces. Place the shank in a large enough clay pot with a lid. The vegetables and rosemary are tightly arranged around it.
Pour in the remaining fat and the wine in which the remaining marinade is dissolved. Add a little salt and a glass of water.
The chomlek is left in the oven for 5 hours at 284°F (140 degrees). You might need a jug of red wine for when it's done.