Pork Shank with Mustard Glaze

Pierce the pork shank with a long fork in several places

Mix the remaining ingredients and brush over the meat in the roasting pan

Cover and let it rest at room temperature for 1 hour

Put it in the moderate oven preheated (180°C) and roast for about 4 or 5 hours, or until cooked through

Add hot water as needed to prevent the glaze from drying out

As the pork roasts, baste with the juices from the pan

When the pork is done, remove it from the pan

Let the glaze rest a bit and remove any excess fat from the surface

Thicken the glaze with the cornstarch dissolved in a little water

Divide the glaze into two portions

To one portion add the orange gelatin

To freeze: let the pork shank cool, then wrap tightly with plastic wrap and aluminum foil

Put it in the freezer

Freeze the two glazes separately

To reheat: remove the pork from the freezer 24 hours before serving, unwrap, place in a roasting pan, and put it back in the moderate oven (180°C) to warm through

Place the pork on a nice platter, slice it, and mound it again

Reheat both glazes as well

Serve with broccoli pudding

Serves 20 portions.