1. In a pot, heat the oil and when hot, add the pork shanks and sear well on all sides. About 2-3 minutes per side. Remove them from the pot and let them cool slightly. Season the meat with salt and pepper on all sides and use a sharp knife to make small slits in the meat in 4-5 places. In each slit, insert a piece of garlic and rosemary. Mix the honey with the mustard and put 2 tablespoons on each shank. Rub to coat the marinade everywhere. Place the meat in a deep roasting pan. Cut the orange and squeeze the juice over the meat. Then, cut it into 3-4 pieces and place them in the roasting pan. Sprinkle the meat with the cognac. Carefully pour the beer and water around the edge of the pan. Wet a piece of non-stick baking paper, crumple it, and cover the meat. Seal well with aluminum foil and bake in a preheated oven at 200°C for one hour. Take the pan out of the oven and turn the meat over. Lower the temperature to 180°C, cover well again, and continue baking for another hour.
Preparing the Potatoes:
1. Peel the potatoes and cut them vertically into 2 or 4 pieces, depending on their size. Place them in a bowl and drizzle with olive oil, ensuring they are all coated. Add the cumin, paprika, salt, and pepper. Mix well and add the potatoes to the roasting pan with the pork shanks. Cover the dish and bake for another hour. Uncover the dish and bake for another 25-30 minutes or until the potatoes are golden brown. Serve the meat with the potatoes and drizzle with the juices from the pan.
