Schweinshaxen mit Kraut Recipe

4 ham hocks (or pigs' knuckles)
2 onions, chopped
2 small Granny Smith apples, peeled, cored, and finely chopped
2 tablespoons lard or other cooking fat
2 pounds saurkraut
2 bay leaves
1 cup white wine
1 cup beef stock

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.