Clean the pork knuckles and wrap with kitchen thread. Place in saucepan and add vegetable stock. Add bay leaf, allspice and black pepper. Cook over low heat for approx. 1 hour.
Clean leeks and slice thinly into rings. Peel and core the apples, cut into small, even pieces and sprinkle with lemon juice.
Heat oil in a pan and sauté the leeks. Add apples, white wine, season with ground lemon pepper and salt. Cover and braise over low heat for approx. 5-6 minutes.
Take the skin off the cooked and cooled pork knuckles. Place pork knuckles in a heat-resistant dish and sprinkle with bison grass vodka. Cover the meat with the apple juice and add several tablespoons of water. Place in an oven preheated to 180°C and bake for approx. 30 minutes.
Serve over a bed of apples and leeks and decorate with parsley.