Put the sliced pork knuckles in cold water with peppercorns, bay leaves, salt and half the amount of vinegar (about 4 cl), bring to the boil and then simmer slowly over low heat for 3-4 hours. Meanwhile, skim the soup several times. After about 1 hour, add the root vegetables cut into larger pieces. Once the shanks are tender, lift them out, briefly rinse with cold water and remove the meat. Cut into bite-sized pieces. Strain soup, rinse vegetables and cut into small pieces. Mix with the shank meat. Whisk remaining vinegar with flour and sour cream until well blended and add back to boiling soup, stirring constantly. Bring to a boil, season to taste with salt, pepper, fresh garlic, marjoram and lovage.
Preparation Tip:
For Klachelfleisch, whole slices of shank are served with strained soup and root vegetables and sprinkled with freshly grated horseradish and chives.
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