To prepare the ingredients for the recipe.

Marinated pork shank with spices, coat all over with mustard, cover with cling film, foil and put in refrigerator overnight.

Pickled pork (I had about 1.3 kg) put in pot, cover with beer (beer so much that the shank was bathed in half, no more and no less), salt is not necessary. Bake in a closed pot 1.5 - 2 hours (first half hour at a temperature of 200C, then at 160C), every half hour to baste the shank with liquid.

Serve with different vegetables, with stewed cabbage, the shank can be hell. Bon appetit!