Peposo with onion and clove

Preheat the oven to 150 ° C. Take a large pan where the ingredients fit exactly. First put a couple of donuts in the pan and on top of that a couple of whole cloves of garlic and the bay leaves. Then sprinkle 1 tbsp pepper, a part of the onion and salt to taste. Put 2 cloves here and then again a layer of shank and onion. Continue as low as before all the ingredients are gone and the pan is almost full. Pour over the wine and stock and bring to the boil. Cover the pan tightly with a double layer of aluminum foil and put it in the oven for about 6 hours (or until the meat is tender). Allow to cool slightly.

Remove the supernatant from the pan and remove the bay leaves and the cloves. Remove the meat from the pan and puree the cooking liquid. Pick the meat from the bone and put the meat back in the pan. The bone is not used. Season with salt and serve with pasta and broccoli.