As the shank I weight more than 3 kg, then I marinated it for two days. Now cold, was rescued from a place with a balcony. Garlic is not finely crumble, chilli peppers as well, remove the rosemary sprigs, cumin, salt, and oils combine, pour the teriyaki sauce, mix up and carefully RUB the knuckle. Put in a bowl (shape) wrap in cling film and put in the cold for marinating longer, periodically to turn her over and wiping sauce. Then put on a baking sheet knuckle on the bottom pour some water and olive oil and put in preheated oven and cook until ready at T 250. Periodically to rotate and pour the resulting sauce. If necessary, in the form of periodically pouring water.

Savory!