Put the wine in a large saucepan with 1 1/2 liters of water. Remove the skin from the onion, sprinkle with the bay spice and cloves. Add to the saucepan with the thyme and peppercorns, bring to the boil.
Place the “Schäufele” in the boiling broth, reduce the heat. Stew in lightly simmering water for about 2 hours.
Cook the potatoes in salted water until tender. Drain, peel and cool. Cut into slices, mix with a quarter l of the “Schäufele-Bratensud”, season with vinegar, pepper and salt.
The “Schäufele is ready” when the meat easily separates from the bone. Season the clear soup shortly before the end of the cooking time. Cut the meat into slices and place on a warmed plate. Drizzle with the gravy and serve with potato salad.
Serve with a Vogerlsalat or green leaf salad. A dry Weissburgunder (Pinot Blanc) with an elegant acidity or a Riesling or Müller-Thurgau harmonizes well with it.
approx. 2 hours
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