Eisbein with Sauerkraut Recipe | Traditional Brandenburg German Dish

Ingredients

• 2 pork knuckles (about 2.5-3 lbs each), skin on
• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns
• 1 tablespoon juniper berries, lightly crushed
• 2 bay leaves
• 1 large yellow onion, quartered
• 3 cloves garlic, smashed
• 2 large carrots, peeled and cut into chunks
• 1 celery stalk, cut into chunks
• 1 quart (4 cups) low-sodium chicken stock
• 1 bottle (12 oz) German lager or pilsner
• 2 lbs high-quality sauerkraut, drained and rinsed
• 1 apple, peeled and grated
• 1/2 cup dry white wine
• 1 tablespoon duck fat or unsalted butter
• 1 teaspoon caraway seeds
• 1 teaspoon whole mustard seeds
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish