Pork shank with wine

The day before, mix the onion, chives, parsley, wine and some salted water in a blender.
Remove excess fat from the shank and chop the entire surface of the meat with a small fork.
Place the ham in a plastic bag, along with the seasoning in the blender and the bay leaves. Close the mouth of the bag tightly, without leaving any air.
Leave in the refrigerator for at least 12 hours.
The next day, turn on the oven at 200º C, allowing it to warm up.
Remove the ham from the bag and reserve the seasoning.
Spread butter over the meat, sprinkle it with the smoked bacon and wrap in aluminum foil.
Reduce the oven temperature to 180º C and bake the ham for about 3 hours or until the meat is tender. Then remove the aluminum foil and put the ham back in the oven to toast.
Serve on a platter, drizzled with the sauce and accompanied by farofa or colored potatoes.