Eisbein is a pork cut of german origin, and refers to the shank section, which can be fresh, but is usually pickled and smoked.
The trick of cooking eisbein is to boil it in plenty of water, as you would cook ham or corned beef.
When it's meltingly tender, you could roast it in a very hot oven, brushing it with a mixture of honey or brown sugar and butter.
This will caramelise it nicely. Serve Eisbein with sauerkraut and boiled potatoes.
Note: The name Eisbein is Nordic in origin and means "pork knuckle". In Swedish this is "islaeggor" and in the Norwegian it is called "islegg".