Knuckle to clean well and soak in water overnight. Drain the water, pour new and put to boil. Shank cook until tender, (about four hours) with all sorts of spices - onion, carrots, Bay leaf, cloves, pepper, salt. When the shank has cooled, remove from the broth (by the way, from the broth makes a great soup).

Take the foil spread on her knuckle, cut, take out the bone. Grease with the mustard, sprinkle with chopped garlic.

Green onions finely chop, mix with the cranberries. Put the stuffed onions instead of bone, turn and bind with thread.

Then sprinkle with the knuckle on the top and sides with spices, make a few incisions on the skin, spread a few small bulblets. Wrap it in foil, put on a baking sheet and put in preheated oven for about 30 minutes. Expand foil and leave to bake for 10 more minutes, so the skin is browned.

Spread on a dish and decorate with cranberries. Serve hot. Bon appetit!