Wash the meat well, pat dry with kitchen paper and cut only the rind into small squares or diagonally.

Preheat the oven to 160 ° C hot air. Put the meat in a casserole with lard and fry in it.

Put the meat in the casserole with the rind facing up and cover with water just up to the rind. Braise for 4 hours without a lid.

At the end of the cooking time, let the rind pop out under the grill in the oven.

Add the tomato paste and sauté briefly. Now add the bones and deglaze everything with the red wine and port wine. Add the spices and reduce to low heat for about 2 hours.

Mix in the apple compote and lard the onion with the cloves and add all the spices.

Then fill up with broth and red wine and simmer for about 30 - 45 minutes, stirring repeatedly, until the cabbage is soft.

The herb does not develop its full aroma until it is warmed up.

Remove the stalk from the savoy cabbage and cut into small pieces. Then cook with the chopped onion, salt, sugar, pepper and nutmeg in the cream until soft and then coarsely puree.

Season again to taste and warm up before serving.

Measure all ingredients and have them ready. Finely grate the Parmesan, wash the potatoes thoroughly and cook in a saucepan covered with water until soft.

Now add the ricotta, flour and Parmesan and work everything into a smooth mass. Then season them with salt and nutmeg.

Shape the dough into rolls about 2 cm thick on a floured work surface. Cut into 2 cm long pieces with a floured dough card.

When the gnocchi rise, lift them out with a ladle and soak in cold water. Just before serving, heat in a pan with butter.