How to cook
Seal the shank on both sides in a little grease. Transfer it into a pot and boil it until it's done with a little salt (I boiled it in a pressure cooker for half an hour).
In a clay pot, peel and cut the potatoes into cubes and the carrots into circles. Peel the garlic, but leave the last thick peel. Distribute the cloves between the vegetables.
Add salt and spices (the spices can be both dry and fresh). Drizzle with a little olive oil and stir.
Remove the pork shank from the pot and place it in the middle of the clay pot. Pour the wine and a ladle of the broth in which the meat was cooked.
Preheat the oven and place the clay pot in it. Once it boils, reduce the heat to 356°F (180 degrees) and bake it until the vegetables are ready.
The oven-baked pork shank with vegetables is very tasty.