Rinse and dry shanks and remove hairs and hard skin and season with salt and pepper. In a heavy bottom Dutch oven, heat lard over medium heat and place shanks in pan. Sear until dark golden brown on all sides and remove. Add onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes. Place shanks back into pan onto vegetables. Add wine and stock and bring to boil. Reduce heat to simmer and cover. Cook for 1 hour and 45 minutes, turning every half hour. Meat will be falling off bone. Carve into large chunks and serve with blaukraut.