Pork shank

3            Pork shanks

2            carrots, cut in pieces

3            celery sticks

1            large onion

5            cloves garlic

3            bay leaves

10          pepper corns

1            tablespoon paprika

2            tablespoons salt

2            gal. water

              dash cayenne

for roasting:

              minced garlic

              caraway seed

Assemble all ingredients in stock pot.

Bring to a boil for 2 ½ hours.

Take pork shanks out of stock pot.

Pour liquid into six inch pan, put pork shanks

into liquid and let cool for about 6 hours.

After cooling, roast pork shanks in oven with a little stock for about 30 minutes.

When they start to get crisp put in minced garlic and caraway seed and return to oven for another 5 – 10 minutes. When ready serve with Austrian potatoes, sauerkraut and red cabbage