For the marinade, boil beer, balsamic vinegar, anise or caraway seeds and honey to five deciliters, cool.
Score the rind of the pork shanks with a sharp knife in the shape of a diamond. Place in the marinade, cover and leave in the refrigerator for three hours.
Preheat the oven to 225 °C.
Remove the stilts from the marinade, drain well and season. Sear them in a roasting pan on the kitchen stove.
Cut the onions in half horizontally, including the peel. Brown cut surfaces in a pan without oil or possibly on the hot stove top. Add to meat, deglaze with one third of marinade.
Roast the stilton in the middle of the oven for thirty minutes. Baste frequently with the marinade. Turn and roast for another thirty minutes. Add the rest of the marinade and move the stilts to the upper part of the oven. Continue roasting for twenty minutes, basting regularly with the marinade.
Remove the stilts from the sauce, keep warm uncovered (so that the crust does not soften). Degrease the sauce (remove the fat eyes on the surface with a spoon), cook a little bit at high temperature, seasoning if necessary.
To cut, stand the stilts up and cut away the pieces of meat on both sides of the bone. Then cut into pieces.
Serve the sauce separately. Serve with potato dumplings, mashed potatoes or gnocchi.
Tips and variations Nice and crispy on the outside and juicy and tender on the inside
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