Braised Pork Shank with Cider Recipe

Put the shanks, the herb bouquet, and a few seeds of juniper or cumin according to taste in a pot, cover with the cider, add pepper, and bring to a boil.

Skim, reduce the heat so the liquid simmers, and let it cook for 1 hour.

Peel and finely chop the onion, shallots, garlic, and apple.

Heat the oil and butter in a pot.

Add what you just chopped and sauté it gently, then add the sauerkraut.

Strain the cooking liquid from the meat, take a large glass of it and pour it into the pot.

To finish, cover and let simmer for another 20 minutes before serving with a selection of pickles and various mustards.