Slow Cooker Pork Shanks and Sauerkraut
3-4 lbs. fresh Pork Shanks
1 large onion, chopped
1 medium apple, peeled and chopped
1 tbsp. olive oil
1 tsp. granulated sugar
1 bag sauerkraut
4 bay leaves
½ tsp. kosher salt
1 tsp. fennel seeds
5 black peppercorns
3 whole cloves
2 cups beef or chicken stock
Kosher salt and black pepper, to taste
Chop the onions and the apple, and, set aside, keeping them separate.
Over medium-low heat in a large skillet, add olive oil. Once heated through, add onions and cook for 3-4 minutes. Add the apple and continue cooking for 2-3 minutes. Sprinkle the sugar on top and let caramelize slightly for about 2-3 minutes. Add sauerkraut, kosher salt, bay leaves, fennel seeds, peppercorns, and cloves. Mix well. Transfer everything to a large slow cooker. Add beef or chicken stock and mix well.
Rub the pork shanks with some salt and pepper. Add to slow cooker on top of the sauerkraut. Cover and cook on low 7-9 hours, turning shanks halfway through cooking time. Once cooked through and tender, remove shanks and remove meat from bones and shredded lightly. Serve with boiled potatoes, some German bread or potato dumplings. Remove and discard bay leaves from slow cooker. Add meat back to slow cooker. Cover and continue cooking on low for 30 minutes. Serve.
