Cut the cabbage in half and remove the leathery core. Chop them very finely, using a vegetable mill or a mandolin or a grater with large holes.
Heat the oil in a saucepan and add the sauerkraut with bay leaf, juniper and cumin. Stir while keeping the flame low to let the vegetables dry, then add salt and a little water and the vinegar to cook them slowly.
Bake the shank
In the meantime, cook the shank in a preheated static oven at 180°C for 25 minutes. Then serve it together with the sauerkraut, in a serving dish.
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