How to cook
Clean the shank and boil it until ready / the meat needs to come off the bones easily.
Clean the vegetables, chop them finely (I used a grater for the carrots).
Arrange the veggies at the bottom of the clay pot. Put the deboned meat on top. Add the butter. Season with salt and pour in the broth (strained beforehand).
Cover and bake 25 min. in a heated oven. Before it's ready, remove the lid and sprinkle with grated cheese. Finish baking until the cheese melts.
Once the clay pot dish is fully cooked, sprinkle with white pepper before serving.