Pork Shank in the Oven with Potatoes, Turmeric and Brandy

Method

1. Wash the pork shanks under cold water, removing any impurities or bone splinters.
2. Prepare the herb mixture: pick rosemary needles, sage leaves, and juniper berries. Peel a garlic clove. Chop everything together with a pinch of salt.
3. Rub the herb mixture onto the pork shanks, massaging well to coat.
4. In a large pan, heat a drizzle of olive oil with a whole garlic clove (crushed), bay leaves, and a sprig of rosemary.
5. Add the shanks and sear on all sides over high heat until browned.
6. Sprinkle turmeric over the shanks, then add freshly cracked black pepper.
7. Pour a small glass of brandy or cognac over the shanks and carefully flambé to burn off the alcohol.
8. Add white wine and let it cook on high heat for a few minutes.
9. Cover the pan and simmer for about 40 minutes, adding vegetable broth if the liquid reduces too much.
10. Meanwhile, if using new potatoes, leave the skin on. If using regular potatoes, peel and cut into pieces the size of new potatoes.
11. Place the potatoes in a baking dish with a drizzle of olive oil and a garlic clove.
12. After 40 minutes, transfer the shanks to the baking dish and pour over the cooking juices from the pan.
13. Cover the dish with aluminum foil and bake at 180°C (350°F) for 1 hour 30 minutes.
14. Remove the foil for the last 30 minutes of baking to let the skin crisp up.
15. Serve the shanks hot with the roasted potatoes.