1 smoked ham bone
1 smoked pork shank
1 jar sauerkraut (28 oz)
1 tablespoon butter
1 medium onion, chopped and lightly browned
2 large garlic cloves, minced
5 peppercorns
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon Vegeta seasoning
water
Preparation:
Put smoked
ham bone and shank in a large pot and cover with water. Cook on high
heat and let it boil for about 30 minutes.
Remove from heat,
discard all cooking water, add 3 quarts of cold water to the pot and
cook
on low heat.
In a small saucepan
melt 1 tablespoon of butter and add chopped onions. Cook until just
lightly browned than stir in minced garlic and remove from the heat.
Add onions and garlic
immediately to the pot with meat and cook for about 45 minutes or until
meat is almost soft.
Take out meat from the pot,
separate meat from the bones and add lean meat pieces back to the stock
in the pot.
Add peppercorns, Vegeta
seasoning, bay leaves and sauerkraut to the pot and cook for about 45
minutes or until sauerkraut is soft.
Taste and season with ground
black pepper and more salt if needed.
