Pork Shank with Potatoes in the Oven

Ingredients

• 1 pork shank (around 2 kg) or 2 smaller shanks
• 5 medium potatoes
• 3 garlic cloves
• 1 beer
• 150 g water
• Salt
• Pepper
• Sweet paprika
• 1 tablespoon olive oil

Instructions

1. Wash the pork shank thoroughly and use a sharp knife to make small incisions to insert the garlic cloves.
2. Place the shank in a roasting pan (Dutch oven), pour half of the beer and the olive oil over it, season with salt and pepper, add the water, and cover the pan.
3. Preheat the oven to 200°C (390°F), place the roasting pan inside, and once the food starts to boil, reduce the heat to 170-180°C (340-355°F). Roast for about 2.5 to 3 hours, depending on your oven.
4. Occasionally check if more water is needed, and add if necessary.
5. Meanwhile, peel the potatoes.
6. When there are about 35-40 minutes left for the shank to finish cooking, add the potatoes to the pan and pour the remaining beer over the shank.
7. If the potatoes need more water, add some, and leave the dish uncovered to allow the shank’s skin to crisp up.