How to make
Boil the pork shank for about 2 hours over moderate heat in lightly salted water with the black pepper grains and bay leaf.
Chop the onion and fry it, until it caramelizes in the oil, flour, a little salt and sugar.
Pour the flour all at once and stir for 2 minutes over moderate heat, until it has lightly browned, then pour in as much of the broth from boiling the meat as you would want your sauce to be thick. Stir for 5-10 minutes, until it thickens and if necessary pour more broth, until the desired consistency is obtained.
Remove it from the heat, wait a little for the temperature to drop and add the egg yolks, which have been beaten in advance. Mix, until a homogeneous mixture is obtained. If desired, you can liquidize it, in order to make the sauce even finer.
Season with black pepper and more salt, if needed and distribute the food on plates. Debone the pork shank and cut or tear it into strips. Arrange the meat on top of the sauce and sprinkle with finely chopped spring onions.
If desired, you can garnish with a little sour cream.
Enjoy your meal.
