Season the pork shank with rock salt, thyme, and pepper and brown it on all sides in a large pot with a bit of butter and oil. Douse with the rum, allow to simmer a bit, then douse with vegetable stock. Cover and simmer over moderate heat.

Dice the root vegetables and add them after the meat has simmered for 60 minutes. Simmer gently for another 30 minutes. Depending on the sauce’s consistency, puree some of the vegetables along with a bit of the liquid and return to the sauce to thicken it.

Serve the pork shank with the root vegetable and rum sauce. Potato dumplings or bread dumplings are good sides for this dish.