Ingredients:

1 ½ kg pork knuckle(s)
2 onions, peeled and halved
5 cloves of garlic, peeled and halved
1 clove(s)
5 bay leaves
1 teaspoon juniper berries
½ teaspoon caraway
2 teaspoons salt
some coarse pepper mill

Preparation:

Pour water into a large pot. Add onions, garlic and spices. Heat everything up, bring to the boil briefly and add the shanks to the water; they should be covered with water. Let it steep for about 90 minutes.

Shortly before the time is up, preheat the oven to 180 to 200 °C. Remove the knuckles from the water, drain and fry in the oven for a good hour until crispy.