Step 1

Prepare your meat with a marinade if possible the day before. Cut little incisions in to each pork shank and fill them with small pieces of garlic. Now cover the meat with BBQ Sauce. Place in an airtight container and refrigerate until you are ready to cook.

Step 2

Add the Rosemary before cooking so the flavour doesn't overpower the meat or sauce. Cut one branch for each pork shank approximately the height of the shank. Using butchers twine or cooking string, tie the rosemary to the pork shank.

Step 3

Set the oven to 180 C or 350 F and roast for 2:30 to 3 hours. Baste the meat with its own juice every 20 minutes. With the marinade and meat juice you should have enough to last for the whole cooking process. In case you don't you can use vegetable or pork broth to baste the meat.Let the meat rest for 7-8 minutes before serving. Don't let it rest too long as it can get dry.