Step 1Grind the peppercorns, fennel seeds and salt in a spice grinder or coffee grinder to a fine powder.
Step 2Pat the roast dry with a paper towel and carefully score the skin into diamond shapes.
Step 3Mince the garlic and rub it over the surface of the roast. Pat the spice mixture generously over the entire surface, both skin and meat portions. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours.
Step 4Cook according to the master recipe.