Boiled pork knuckle in sauerkraut with boiled potatoes

Ingredients for 2 servings:

• 2 pieces of pork knuckle(s), front, or one hind knuckle
• n. B. Salt
• n. B. Pepper, black from the mill
• 1 large can of sauerkraut
• 2 cups water
• 1 tsp, heaped caraway seeds, whole
• 1 small bay leaf, fresh or dried
• 6 black peppercorns
• 1 cube of stock, fat
• 6 medium-sized potatoes, waxy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Wash the shanks, pat them dry, and season with salt and pepper. In a larger, slightly higher pot, add the sauerkraut and water, add the caraway seeds, bay leaf, peppercorns, stock cube, and pork shanks, and simmer with the lid on for about 1 to 1.5 hours over medium heat. About half an hour before the shanks are finished cooking, peel the potatoes, halve them, and then cook them in salted water. Remove the peppercorns and bay leaf. Serve the shanks on plates with the sauerkraut and potatoes.