MethodPlace all ingredients in a large stock pot, cover with water and bring to a boil. Reduce heat and simmer 2-3 hours or until pork shanks are very tender.
Remove pork shanks with slotted spoon, along with the cooked vegetables and 1-2 cups of the cooking liquid and place in a roasting pan.
Roast pork shanks at 425 degrees 30 minutes or until pork shanks are well browned.
Remove from oven and place pork shanks on a cutting board, discarding vegetables. Cut pork shanks from bone (the meat should be falling off the bone). Serve with Creamy Cucumber Salad and Bavarian Potato Salad.