4 cured & smoked shanks of pork
2 medium onions, quartered
2 medium carrots, roughly chopped
2 bay leaves
salt (course or regular)
Place the pork shanks in 1 or 2 large saucepans, suitable to accommodate the shanks.
Add the onions, carrots & bay leaves and cover the shanks with water.
Bring to a boil, reduce the heat and simmer covered for 1½ hrs.
Remove the shanks from the saucepan and pat dry with a tea towel. With a sharp knife, score the skins criss-cross to the fat and salt the skin well.
Grill the shanks in a roasting pan on a low shelf while turning as the skin crisps and crackling is formed all round.
Remove from the oven and rest for 5 mins before serving.
Serve with sauerkraut, new potatoes tossed in parsley butter, various mustards such as English (hot), German (medium), Dijon (mild) or American (very mild), and apple sauce.