Stinco di Maiale al Forno (Slow-Roasted Pork Shank)

• 4 pieces Pork knuckle, skin on, bone-in
• 8 cloves Garlic
• 4 sprigs Fresh rosemary
• 2 tsp Black pepper, freshly ground
• 5 tbsp Extra virgin olive oil
• 1 piece Lemon
• 2 leaves Bay leaves
• 300 ml White wine, dry
• 2 tsp Coarse sea salt
• 250 ml Water

1. Heat the oven to 160°C (320°F). Pat the pork knuckles dry, then score the skin and fat in a shallow crosshatch, taking care not to cut into the meat. Crush the garlic, strip the rosemary leaves, and finely zest the lemon; then cut the lemon in half.
2. In a small bowl, mix the garlic, rosemary, lemon zest, black pepper, coarse sea salt, and 3 tbsp of the extra virgin olive oil. Rub the mixture all over the pork, working it into the scores. Sit the knuckles in a roasting pan and tuck in the bay leaves.
3. Pour the white wine and water into the roasting pan, then squeeze in the lemon juice and drop in the squeezed lemon halves. Cover the pan tightly (use foil if needed) and roast for 2 hours, turning the knuckles once halfway, until very tender. If the pan looks dry at any point, add a splash of water.
4. Remove the cover and increase the oven to 220°C (430°F). Brush the knuckles with the remaining 2 tbsp olive oil and roast uncovered for 15 to 20 minutes, turning once, until the skin and edges are deeply browned and crisp. The meat should be pull-apart tender and the thickest part should read at least 75°C (165°F).
5. Transfer the pork to a warm platter and rest for 10 minutes. Skim excess fat from the roasting juices, then pour the juices into a saucepan and simmer for 3 to 5 minutes until glossy and spoonable. Taste and adjust with a little more black pepper if you like, then spoon the pan sauce over the pork to serve.

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