Remove the skin and fat from the meat after which is salted with Himalayan salt, pepper and 1 tsp olive oil and bake in a pan to change color on each side for a few seconds. Then the meat is poured into a tray, make 300 ml water in the pan, stir and pour into pan. Bake for about 15 minutes at 220C degrees and then slowed down to 190C and bake for about an hour, turning every 20 minutes because it is completely submerged. They walked about 30 minutes I added peas and mushrooms. When almost ready put very little wine on the meat itself. When done pour the sauce in the pan to soak in it. When eaten exuding good as you can eat and immediately. Serve added a few arugula leaves, a little tomato Flights with balsamic vinegar and sprinkled with Himalayan salt.