Pork Knuckle Stewed in Milk

Place the shank in a large bowl, add the sliced garlic clove, pour the wine over it and leave it covered in the refrigerator for 2 days. Remove the shank, pat dry with kitchen paper and dust with a little flour. Fry the shank together with the chopped rosemary in hot butter until brown on all sides, but not too hot. Add the milk, season with salt and pepper, cover and simmer for about 2 hours until the meat is tender. Meanwhile, baste from time to time. Remove the meat and keep warm. Reduce the stock until it becomes creamy. Slice the meat, arrange on warmed plates and pour the sauce over it.

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