This cooks for a very long time and the aroma is wonderful. Washing the sauerkraut removes some of the acidity. Adding wine and chicken stock make it even better and the apple slices sweeten it up. Ham shanks have more meat than ham hocks and quite inexpensive.

• 2 ham shanks (about 2 pounds)
• 3 cups drained sauerkraut
• 1 teaspoon caraway
• 3/4 cup sliced onions
• 1 crisp apple, peeled and sliced into 1/4" inch slices

Drain the sauerkraut in a sieve, saving the juices. Rinse well under cold water and squeeze dry.

Place the ham shanks in a deep roasting pan with a lid. Surround with the drained sauerkraut, caraway and sliced onions. Tuck in the apple slices.

Pour in 1-cup sauerkraut juice or water or a combination. (Alternative and my favorite way: 1/2 cup sauerkraut juice, 1/4 cup dry white wine, 1/4 cup chicken stock.)

Cover the dish and bake in a moderate oven, about 250-300 degrees, for 2-4 hours or until the ham pulls away from the bone and is tender. Do not allow to dry out during roasting or sauerkraut will brown. Just add more liquid of your choice as needed.

When done, remove shanks and when cool enough to handle, remove the meat and cut and dice, and then return to the pan. Serve with mashed (not whipped) potatoes.

Serves 2-3