Saxon onion meat

Ingredients for 4 servings:

• 1 kg pork knuckle(s)
• 1 bunch of roots (soup greens)
• 5 juniper berries
• 2 carnations
• 1 bay leaf
• 1 tbsp lovage, finely chopped
• 500 g onion(s)
• 50 g fat (butter or margarine)
• 3 tbsp breadcrumbs
• 1 tsp caraway, ground
• ½ tsp sugar
• pepper
• Salt

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

Place the meat in about 2 liters of cold water along with the chopped root vegetables, cloves, juniper berries, bay leaf, lovage, and salt. Bring to a boil and simmer over low heat for about 2 hours. Then remove the shank and set aside. Strain the broth through a sieve and keep warm. Heat the fat, sauté the sliced ​​onions until translucent, and top up with 1/4 liter of the drained broth. Bring to a boil briefly, then simmer gently for 15 minutes. Add the breadcrumbs, caraway seeds, pepper, salt, and a little sugar. Meanwhile, remove the meat from the bone, cut into pieces, and gradually add it to the simmering onion sauce to keep warm. Onion-flavored meat is served with boiled potatoes, boiled potatoes, or dumplings.