Pour the shank with beer, add salt, pepper, carrots and whole radish. Cook for 2 hours.
Let the roll cool down. Mix mustard with honey, rub meat with the resulting mixture.
Spread cabbage on a baking sheet. Cut the beets into strips, lay on the cabbage.
Preheat the oven to 190 C. Put the knuckle on a baking sheet with cabbage, put in the oven. Approximately 30 min. Pierce the skin of the shank with a knife and place in the oven for 30 minutes.