My knuckle (if it has hairs, they are necessary singe over fire and clean the remains of Gary with a knife), then the knuckle itself must be porticati knife to the meat then it is better soaked.

Put the shanks in a deep pot, fill with beer, place mint, Bay leaf, pepper and cook for 2 hours (no lid), in the process of cooking to remove scum and beer (if not, then water) to add. The meat should be covered with liquid.

After 2 hours of knuckle remove, coat with a mixture of honey + soy sauce + garlic + mustard. Roll up in foil and put in a pan and put in the oven (not heated), put the oven to 160*C. Bake depending on size 1.5-2 hours. At the end of cooking, you can open the foil and roast the meat for 20 minutes until Golden brown (we usually do not stand, because taaaaake smells hovering in the kitchen, that there are no forces to wait).

On the side I usually buy sauerkraut, rinsed it under water (to wash off the excess salt and acid) and carcass it with a small amount of water under a lid for 30-40 minutes (until soft), you can add a tablespoon of tomato paste. 5 minutes until cooked add the cumin. You can also serve with boiled potatoes or mashed potatoes - as you like. Bon appetit :)