Roast Pork Shanks

Ingredients:

2 x ELSCo Pork Shanks
Vegetable oil
Maldon Sea Salt 

Method:

1. Score the skin, all over, with a sharp knife. rub the shanks with Maldon Sea Salt and leave on a bed of the salt, uncovered, in the fridge for a few hours
2. Pre-heat oven to 220oC
3. Remove shanks from the fridge and brush off the salt. Use your hands to rub with oil
4. Put the shanks on a baking tray and roast for about 20 minutes, or until the skin starts to blister
5. Reduce heat to150c, and roast for another 2 hours, or until the meat is very tender and ready to pull away from the bone
6. Reserve the juices for a gravy or jus and place the shanks under a hot grill for a minute or so to crisp up the crackling , turning to prevent burning 
7. Serve with roast potatoes, carrots, greens, apple sauce and gravy