Cover the meat and cook in the oven at 180° C for 60 minutes. Uncover and continue cooking for additional 20-30 minutes. Alternatively, cover the meat and cook in a pan for about 1 1/2 hours. In both cases, check regularly if water needs to be added.
As a side dish we recommend celery root puree.
1.2kg sliced pork shank
150g Roast Meat Sauce (Art. 55756)
250g Christmas Stuffing (Art. 55015)
20g Sweet & Smokey Seasoning (Art. 51009 CL)
300g pumpkin peeled
2-3 asteroids anise
* Optionally, add half a glass of sweet red wine for extra aroma and taste.