Marinate the shank for 12 hours in a mixture of grapes, garlic, wine, salt and pepper.
Wrap the foil and bake at 180 degrees C for 1.5 hours.
Boil the potatoes in their uniforms with the addition of 2 slices of lemon.
Evaporate the remaining marinade with the addition of honey and pour the shank with it when serving. Sprinkle with finely chopped parsley.