love them cooked with white beans ... like a very simple cassoulet.
roast for an hour first to brown them. THen in a deep covered casserole (ie Dutch or French Oven) saute onions and garlic, add several cans of white beans drained, cup dry white wine, cup or so brown stock, tblspn or so tomato paste, several thyme sprigs or tsp dried thyme, bay leaf. Should look juicey...will reduce and thicken as beans cook. 2 1/2 to 3 hrs at 325-350*.
(option to add slices of garlic sausage to the mix during the last hour. Keilbasa is good or Salscison. )
just delish! we like to pull the meat off the bones and serve neat. Others like to give person a shank and spoon of beans.
Serve with crusty bread, green salad, roasted asparagus. fantastic