Coarsely chop your vegetables and sauté them in butter in the pot or dish you will use to cook the pork shank.

Score the skin on your pork shank without cutting into the meat.

Put the pork shank in with the vegetables, and add the white wine and a bit of water, reserving some water to add gradually.

Place the dish in the oven at 150 degrees Celsius (302 degrees Fahrenheit) (fan) for 6 hours, remembering to baste the shank continuously with liquid. Add more water as needed.

After 6 hours, turn the oven up to 200 degrees Celsius (392 degrees Fahrenheit) for about 30 minutes until the crackling is crispy.

Take the dish out of the oven and remove the shank from the dish, letting it rest while you make a sauce from the roasting juices and vegetables.