In a saucepan, pour water, add salt, spices (take "the Mixture of peppers"), put washed pork and cook until tender, about 2 hours. Then put the knuckle in a pot (in the pot to leave if shallow), pour the remaining broth, it needs to cover the shanks halfway. Smear the upper part of the shank with a mixture of mayonnaise and mustard, it is better to take with the seeds, then the taste is more similar to German. Peel the potato, spread around the shank and bake at 220 deg. for about 40 minutes.