Put the pork shanks and pork bangerls in 2.5 liters of cold water with root vegetables, onions, garlic, bay leaf, peppercorns, cloves and juniper berries and boil the pork bangerls for about 3-4 hours until soft. Remove the meat from the soup, strain the soup and heat it up again. Meanwhile, whisk the flour with sour cream, sweet cream and wine and add to the soup. Season the soup with salt, sugar and lemon juice and season with marjoram and nutmeg. Let it boil for a few more minutes. In the meantime, cut the cheek meat into cubes and add to the soup.
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