Schweinshaxen mit Kraut Recipe

Wash the ham hocks or pigs knuckles and drain thoroughly. In a large enameled cast iron casserole(your favorite large heavy cooking pot)saute the onions and apples in the lard or cooking fat; add the sauerkraut along with the bay leaves, white wine and stock. Mix thoroughly.
Press the ham hocks or pigs knuckles down into the sauerkraut, cover with a lid, and cook over low heat for about 45 minutes, or until the meat is tender.