Using a small knife, cut around the pork shank in a zig-zag pattern. Next, run the knife under the rind or skin around the edge of the meat to separate the rind from the fat. Then, gently peel the rind back in one piece, running your fingers between the rind and fat.
Score the fat, no deeper than 5mm in a diamond pattern. Place the meat in a roasting pan.
To make the glaze: Combine the ingredients together and brush half the glaze over the meat.
Roast the prepared meat for one hour in a preheated 130°C oven. Spoon over remaining glaze and roast again for a further 45 minutes.
Increase oven temperature to 200°C and roast for a further 25 minutes or until skin is golden. Stand for 15 minutes before slicing.