Rinse and dry the shanks and remove the hairs and hard skin. Season with salt and pepper. In a heavy bottom Dutch oven
, heat the lard over medium heat and place the shanks in pan. Sear
until dark golden brown on all sides and remove.
Add the onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes, then put then shanks back into pan on top of the vegetables. Add the wine and stock and bring to boil. Reduce the heat to a simmer and cover. Cook for 1 hour and 45 minutes, turning every 1/2 hour. Meat will be falling off the bone.
In a medium bowl, combine the apple, lemon zest, parsley, and horseradish and mix well by hand. Sprinkle with a little salt.
Carve the shank into large chunks and serve, topped with gremolata, with blaukrauti on the side.