Cut the potatoes into quarters and bring to a boil.
When they are soft, remove from heat and mash them up with a spoon or a masher. Add 50g of butter and 50g of parmesan cheese and let it cook for 2-3min.
Remove from heat and season to taste.
Chopped 1 apple and bring to a boil with 2 tablespoons of brown sugar.
Let it simmer for about 10min and remove from heat.
Add 1 tablespoon of Apple Cider Vinegar and blend well until smooth and saucy.
Pre-heat oven to 180 degrees.
Make small cuts in your Eisbein and stuff it with Rosemary sticks and roughly cut garlic cloves.
Add a tablespoon of brown sugar and chopped onion.
Add a little bit of water in your tray or casserole with your pork and season with salt and pepper. Cover with foil and let it cook in the oven for about an hour.
Make a basting with your spice mix and butter and keep basting your pork.
Roast your Eisbein for an hour and a half, while you are basting to ensure that the pork is moist.
Serve with Apple sauce and Mash.
Add 20g of butter and salt to your carrots and let them simmer for 5min. They should not be too over cooked as you want the crunchiness of the carrots.
Do not cook them for longer than 10min.