Ham Shank

Ingredients

• 1800 g lightly pickled ham shank (4 lightly pickled ham shanks)
• 2 onions
• 2 carrots
• 0.5 stalk leeks
• 2 Bay leaves
• 1 tsp peppercorns
• 2 allspice berries
• 4 juniper berries
• 1 onion
• 1 tbsp pork lard (or butter)
• 600 g sauerkraut (canned)
• 2 Bay leaves
• 4 juniper berries
• 2 cloves of mace
• Salt
• Pepper

Instructions

1. 1.

   Rinse the ham shanks under running water. Fill a large pot with about 3½ liters of cold water, add the ham shanks and bring to a boil. Skim off foam as needed, then reduce heat. While this happens, peel, trim, and wash the vegetables. Add them along with the spices to the pot. Simmer for about 1½ hours. Then drain, strain the broth through a sieve, and set aside.

2. 2.

   For the sauerkraut, peel, halve, and slice the onion into strips. Heat the lard in a large pot and sauté the onions until translucent. Add the well-drained sauerkraut and stir. Pour in about 400 ml of the ham cooking liquid, add the spices, season with salt and pepper, and finally add the drained ham shanks. Cover and let simmer gently for 40–50 minutes.

3. 3.

   Season with salt and pepper to taste and serve the ham shank. Optionally accompany with pea puree.