Oh my god! so tasty!
Take the curing pot from the refrigerator http://cookinginsens.wordpress.com/2013/02/21/doing-r-s-s-crispy-pata-part-1/, place on the stove top, bring to a boil and simmer for 1 hour. Remove the shanks from the liquid, allow to cool, then place in the refrigerator for at least 2 hours or overnight.
I’m starting to stress about the deep frying D :