Knuckle soak overnight in water, rinse, scrape the skin. Put in a pressure cooker onions, Basil, cloves, shank and cover with water below her knuckle was closed. Abruptly to salt and cook after boiling in a pressure cooker for 1.5-2 hours.

Prepare cranberry-onion jam with ginger. Chop the onion half rings and fry in oil to gold. To fried onion add 1 Cup of frozen cranberries and simmer 20 min, stirring occasionally.

In the end, add 1.5 tsp. of grated ginger. Saute for 2-3 minutes on and off.

Cool the jam and put in a bowl.

The finished shank, remove from broth and cool. Cut out shank bone and put the meat a single layer. Spread on top of cranberry-onion jam.

Sprinkle with mixture of peppers and 4 garlic cloves.

Roll pork with stuffing roll. To put her on the grid for baking (I don't have it, so I wear medical elastic net. From top to grease cream and mustard. In a baking dish and put wooden sticks for sushi (to keep the meat from burning on the bottom) and they put a knuckle. Close the form with foil and bake at 200 degrees for 30 minutes. Then open foil and bake another 15 minutes. To get the knuckle out of shape and leave in the grid to cool.

Chilled knuckle to get of the grid, cut into slices, put on a piece of bread and spread on top of cranberry-onion jam with ginger - the taste is just unforgettable! The jam is very tasty and suitable as sauce for meat and fish. Be sure the jam will continue to apply, he loved it!