Aysbayn in Berlin

At night, soak the peas. Pour the knuckle cold water, bring to boil, reduce heat to small, remove the foam, add the Bay leaf, peppercorns, garlic, celery, carrot, onion with gwozdecky, cumin, cook for 2 hours. Put on a baking tray sour cabbage (Sauerkraut), on top of boiled pork shank, covered on all sides with a double layer of foil, cook in the oven for 40 minutes at a temperature of 150C. Meanwhile, to make the pea puree (Erbspuree): the water from the peas, drain, pour a new cold, bring to boil again, pour, pour a new one. Bring to boil, cook on low heat for 40 minutes until the peas are not seethe in mashed potatoes), salt, add butter, stir, cover. Remove the foil from the pan, cabbage, put in a warm bowl with a lid, to be postponed. The shank bake on a baking sheet without foil for 10 minutes at 200�, basting every 2 minutes with a mixture of dark beer and sugar, until toasty brown. Serve with cabbage, pea puree, finely chopped greens, crispy rings deep fried onions and a cold beer.