In the 3rd recipe we will prepare pork knuckle without boiling + hot marinade which we will cool to room temperature (in the 1st recipe the knuckle was boiled for 2 hours only then poured with beer and baked in the oven for 1 hour, in the 2nd recipe the marinade was cold cooked and The pork knuckle was not boiled!!!, but wrapped in paper and foil, it was baked and cooked for 3-4 hours in its own juice). All three recipes for making pork knuckle are good in their own way and will meet your expectations. The nuance of the 1st recipe is to cook the shank for 1 - 2 hours (depending on the size of the shank) over low heat. The nuances of preparing the 2nd and 3rd recipes are to thoroughly soak the meat in the marinade for 24 hours, and a moderate cooking temperature of 150 degrees Celsius for 3-4 hours (depending on the size of the shank), heating the oven at the top and bottom. Once cooked, the meat falls off the bone and becomes tender. And so for the 3rd recipe we will need a hot marinade. In water brought to a boil, add 3-4 bay leaves, allspice, 5-6 cloves, and a tablespoon of salt. Boil for five minutes. Then add a tablespoon of honey to the marinade and cool to room temperature. Let's prepare the shank: make deep punctures in the masa tissue and skin. Next, put the knuckle in a deep bowl and sprinkle with rosemary, pour in 250 g of soy sauce. and cooled marinade. Leave the knuckle to marinate for 24 hours in a cool place. Afterwards, prepare the garlic and stuff it into the knuckle. Place on baking paper and sprinkle with vegetable oil. Wrap the shank in paper so that the edges are turned up, then wrap it in foil in the same way. Bake at 150 degrees Celsius for 3-4 hours, heating the oven at the top and bottom. Then unfold the foil and paper and cut off the excess. Brush the top of the shanks with glaze: soy sauce + honey (10:1). Place in the oven for 5 minutes. at 200 degrees Celsius, top double heating. Cook until golden brown. Serve with different side dishes: boiled buckwheat, potatoes, baked potatoes with garlic, fresh vegetables, grilled vegetables. Also add spicy mustard, French mustard and grated horseradish, or wassabi. Don't forget about good cold beer with a high percentage of wort - it will be very useful. Bon Appetit everyone. To be continued...