Soak the römertopf for a long time while you prepare the vegetables and cut the meat crosswise on the rind side. Do not make the rectangles too big - side length 1 cm is optimal, it cuts better afterward - and also do not cut into the meat, but already as deep as the fat layer is. The easiest way to do this is to just scratch the firm, outer skin with a cutter and then carefully cut back to just before the meat.
Pepper, salt, and coat the meat on all sides except the skin side.
Put the vegetables in the bottom of the pot, so that a hollow is created in the middle, as the meat (rind facing up) put in and sprinkle the caraway seeds over it, rub the rind well with salt - also into the incisions, the stock / the broth pour on, but not over the meat. It should be at least halfway in the broth. Be careful not to overfill the pot, leave it at least 4 cm to the edge, otherwise, it could boil over.
Then at 120 ° C with the lid on for 3 hours in the oven, if it turns 4 it doesn`t matter.
Remove the lid, add a little salt to the rind and turn the oven up to 160 ° C and bake for another hour, but check-in between that the crust is not too brown. When it is nice and bubbly and cracking, try with the knife whether the meat comes off the bone easily - it should now be soft as butter and almost fall off the bone. Don`t worry, the clay pot won`t dry out. Take the Römertopf out of the oven.
Fish out the potatoes and place in a casserole dish and briefly crunch in the 250 ° C oven. Be careful not to burn them.
In the meantime, season the sauce to taste, add salt and pepper if necessary and simply cover the roast and let it rest until the potatoes are browned.
It takes time, but you don`t have to do anything and you will be rewarded with wonderfully tender meat.
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