So in a large pan loaded our two knees. To them the onion, cut into four pieces, three carrots, a stalk of celery, 6 cloves of garlic, one-third teaspoon of the cumin, pour the dark beer. It took me three bottles of beer of the Russian manufacture. Salt. Bring to the boil over a minimal heat. Cover with a lid. Cook for 1 hour, turn over and another 1 hour.

While we cooked knuckle, prepare the cabbage and sauce. In a deep frying pan fry the chopped half of the onion until caramelized (salt) in it add our cabbage, one-third teaspoon of cumin, and simmer nearly an hour, stirring occasionally and adding the broth from the shank. In a small pan put oil, mustard, honey, sugar, black pepper, five tablespoons of broth from the shank, heat, stir until smooth, boil a little to the side.

Meanwhile, the knuckle after a couple of hours should look like this.

Remove the shanks from the pan, put in a bowl for baking, let cool a bit, turn on the oven at max temperature, pour the pork sauce (not pour all the sauce)in the oven for 15 minutes, Turned, again, sauced, put on an empty place of the cabbage and another 8-10 minutes.

Served with mustard. Bon appetit!