In a large glass or ceramic bowl combine the first 12 ingredients (vinegar through pepper). Wipe meat with a damp cloth. In a large oiled skillet, brown the meat on all sides. Add the browned meat to the marinade and refrigerate, covered, for 3 days. Turn several times to marinate evenly.
Remove meat from marinade and wipe dry. Heat marinade in small saucepan. heat Dutch oven very slowly. Add shortening and heat. Place meat in pan and re-brown on all sides then pour in the marinade. Simmer the meat, covered, for 2 1/2 - 3 hours, or until tender.
Strain liquid from the meat into a large glass measuring cup, skim the fat from the surface. Measure 3 1/2 cups of liquid into a saucepan and heat.
In a small bowl make a paste from 1/2 cup of cold water, the flour and sugar. Stir into the liquid and while stirring, bring to a boil. Add gingersnaps. Pour over the meat, simmer, covered, for 20 minutes. Remove meat to heated platter and pour some of the gravy over it. Cut into thin slices and serve with gravy.
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