Rinse and dry shanks and remove hairs and hard skin and season with salt and pepper. In a heavy bottom Dutch oven, heat lard over medium heat and place shanks in pan. Sear until dark golden brown on all sides and remove. Add onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes. Place shanks back into pan onto vegetables. Add wine and stock and bring to boil. Reduce heat to simmer and cover. Cook for 1 hour and 45 minutes, turning every half hour. Meat will be falling off bone. Carve into large chunks and serve with blaukraut.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2410.16 Kcal (10091 kJ)
Calories from fat	524.61 Kcal
		% Daily Value*
Total Fat	58.29g	90%
Cholesterol	1276.44mg	425%
Sodium	1788.53mg	75%
Potassium	6501.68mg	138%
Total Carbs	5.81g	2%
Sugars	2.2g	9%
Dietary Fiber	0.5g	2%
Protein	426.23g	852%
Vitamin C	1.4mg	2%
Vitamin A	0.2mg	5%
Iron	19.4mg	108%
Calcium	255.7mg	26%

Amount Per 100 g
Calories	113.41 Kcal (475 kJ)
Calories from fat	24.69 Kcal
		% Daily Value*
Total Fat	2.74g	90%
Cholesterol	60.07mg	425%
Sodium	84.16mg	75%
Potassium	305.95mg	138%
Total Carbs	0.27g	2%
Sugars	0.1g	9%
Dietary Fiber	0.02g	2%
Protein	20.06g	852%
Vitamin C	0.1mg	2%
Iron	0.9mg	108%
Calcium	12mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

53

Points
55

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
sugar free

Bad Points

High in Sodium

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