Summarize the following:
Turn the oven on to 400 °F (204 °C). Get out 3 1/3 pounds (1.5 kg) fresh pork knuckle and rinse them off. Use paper towels to pat them dry. Rinsing the pork knuckles will remove some of the excess saltiness from the dish. Sprinkle the pork knuckles with salt and pepper and set them aside. Peel 3 small onions and slice them in half. You can use your favorite type of onion. Pour 3 tablespoons (45 ml) of water into a shallow oven-safe dish (such as a 9 x 13 x 2 or 22 x 33 x 5 cm dish). Spread 2 1/8 cups (520 g) of sauerkraut evenly across the bottom of the dish. Place the pork knuckles on the sauerkraut. Since the pork knuckles will release some fat, greasing the pan is optional. To make clean up easier, you could spray the pan with cooking spray before placing the ingredients in the dish. Place the onion halves and 2 bay leaves  in the dish. Sprinkle the pork knuckles and sauerkraut with:  7 juniper berries 1 teaspoon (2 g) coriander 1 teaspoon (2 g) cumin 1 teaspoon (2 g) caraway Salt and pepper to taste Cover the dish with a lid and put it in the preheated oven. Bake the pork knuckles until the meat becomes completely tender. This should take about 2 hours. If the dish doesn't have a lid, cover the dish tightly with aluminum foil. If you'd like crispy South African-style eisbein, remove the cooked eisbein from the oven. Turn on your broiler to high and move the oven rack so it's 3 to 4 inches (7 to 10-cm) below the heat source. Put the eisbein on a baking sheet and set the rack under the broiler. Broil and turn the meat occasionally until the skin crisps up and becomes crackly. This should take 20 minutes. Remove the dish from the oven and transfer the eisbein to a serving plate. Scoop the hot sauerkraut on the side and serve the meal with boiled potatoes, mashed potatoes, or mashed peas. You can store the eisbein in an airtight container in the refrigerator for 3 to 4 days. Simply reheat the meat in the oven at a low temperature [no more than 350 °F (177 °C)] until it's hot throughout.
Preheat the oven and wash the pork knuckles. Season the pork knuckles and cut the onions. Arrange the sauerkraut and pork knuckles in a dish. Add the onion and seasonings to the dish. Bake the eisbein for 2 hours. Broil the eisbein if you want a crispy skin. Serve the eisbein.