Kasseler ham knuckle on sauerkraut from the Roman pot

Ingredients for 2 servings:

• 1.8 kg pork knuckle(s), (Kassel ham knuckle), cured, smoked, uncooked
• 800 g sauerkraut, from jar, can or barrel
• 1 carrot(s), diced
• 1 onion(s)
• 4 carnations
• 8 juniper berries, crushed
• 1 tsp, heaped sugar
• 2 tbsp honey
• some sea salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Soak the Roman pot in cold water (mine takes about 30 minutes). Spread the sauerkraut on the bottom of the Roman pot. Bruise the juniper berries, halve the onion and stud it with the cloves, place it on the outside of the sauerkraut, and sprinkle the sugar over it. Place the shank in the middle, cover, and place it in a cold oven. Braise at 200°C for 2 hours without checking. Remove the shank, remove the studded onion, season the sauerkraut, and add more salt if necessary, depending on how spicy the shank is. Place the shank in a roasting pan or similar, brush with honey, and grill briefly. Remove the bone and serve the meat. Serve the crispy rind separately, if desired. This goes well with hearty black bread and a good beer, for example.