Instructions: * Note : See the "Blaukraut" recipe which is included in this collection.

Rinse and dry shanks and remove hairs and hard skin and season with salt and pepper. In a heavy-bottom Dutch oven, heat lard over medium heat and place shanks in pan. Sear until dark golden-brown on all sides and remove. Add onion, celery, carrot, garlic, rosemary and juniper,clove and cook until just softening, 4 to 5 minutes. Place shanks back into pan onto vegetables. Add wine and stock and bring to boil. Reduce heat to simmer and cover. Cook for 1 hour and 45 minutes, turning every half hour. Meat will be falling off bone. Carve into large chunks and serve with Blaukraut.

This recipe yields 4 servings.

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