For the boiled shoulder sherzl, blanch the bones and put them in cold water. Add peppercorns, juniper berries, bay leaves and salt and boil for 1/2 hour.
Add meat and cook for another half hour. Cut onion in half (with peel) and cook in a dry pan until cut surface is dark brown.
Add onion, tomatoes, leeks and root vegetables to meat and continue cooking for about 1 hour.
Lift out the meat and carve. Strain the soup (fine sieve or cloth) and season the cooked shoulder sherzl.