Roasted Schweinehaxe With Excellent Greek "Mythos" Beer!!

Gees! you guys must think that's all I eat. Well, almost!! The thing is my family likes it too!! Only this time we had it with bones, crackling and all....
I happen to stumble upon a recipe by Chef Uwe Rudnick from GermanDelli.com and would love to share it with you. Spring is almost here and we really should stop eating all this fat!! But here goes:

I used two metal skewers to hold each shank upright and away from each other for uniform roasting. You will therefore need: Serves 4-6 persons
-  Two shanks about 600 gr each.
-  1 can 500 ml Greek Mythos beer.
-  1 Tbsp. juniper berries.
-  1 Tbsp. dry sage.
-  2 tsp. salt ( 1 for each shank)
-  2 tsp. coarsely ground pepper (one for each shank).
-  4 medium potatoes cut small.
Method:
-  Preheat oven to 200 degrees C.
-  Place your shanks in a 30 x 40 cm roasting dish with the metal skewers to keep them away from each other for uniform roasting.
-  Pour the beer around and over the shanks.
-  Add salt,  pepper, sage and juniper berries.
Note: I made the mistake of putting 1 tsp. honey which caused the sauce and skin to darken in color.
-  Roast for 4 hours at 200 degrees C.
-  Check for liquids every hour. If you see liquids running low add some boiling water.
-  When 2 hours have gone by, add the potatoes.
-  When time is up remove the shanks, doctor the sauce by adding a roasting pork cube if you wish, thicken the sauce by boiling to half and/or adding some corn flour or just plain flour dissolved in some water.
-  Then cut into serving pieces and serve with the sauce, roasted potatoes, and a fresh green salad.
-  Beer is recommended with this meal.
Note: The original recipe calls for 180 degrees C served with bread and potato dumplings.
Enjoy!
Stelio