In a pot, place the knuckle and the spices and cover with water. Cook for 25 minutes to tenderize the meat. In another pot, put the potatoes and cover with water. Add 1 tablespoon of salt and cook until the potatoes are very soft. Drain the water. While the potatoes are still warm, press them with the palm of your hand, without breaking them (just to mash them).

Finely chop the purple cabbage, the green cabbage, and the red onion. Grate the carrot and the diced apple. Note: squeeze a little lemon on the apples so they don't darken or leave them to be chopped at the end.

Put the oven on to heat up to 220ºC. Dry the knuckle and place it in a baking pan. Drizzle with olive oil and bake for 20 minutes.

In a frying pan, put some olive oil and butter. When they are hot, add the potatoes and the rosemary. Brown them well. Correct the salt and pepper.

Mix the cabbage, carrot, green apple, onion and mayonnaise. Salt and pepper to taste and serve.

On a large plate, place the knuckle in the center, the potatoes on one side and the salad on the other and serve.