Preparation: Wash pork shank, clean peel with knife. Rub the shank with salt and pepper. Garlic squeeze through the press, add the mustard and mayonnaise. Smear shank with this mixture. Marinate in refrigerator at least overnight. Put the pork shank in a container with a lid, pour the water. Cover, put in the oven to 220 degrees when the water boils reduce heat to 180 degrees and bake for 2.5 hours. Turn over the shank every half an hour to peel boil, then it will be soft and not rubber. Then open the lid and bake until golden brown for 30 minutes. Cut baked shank on the table for the guests. Visitors can cut favorite piece themselves.