Pork Hocks (Schweinshaxe)

• 1 each leeks
• 1 each celery stalks
• 1 each carrots
• 1 each onions
• 2 each pork hocks meaty
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 2 tablespoons lard or, vegetable shortening.
• 1 teaspoon cumin if desired
• 1 cup beer or water

1. Wash and dice the leek, celery, carrot, and onion.
2. Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender.
3. Avoid overcooking.
4. Remove from water; drain well reserving vegetables and cooking liquid.
5. Preheat oven to 425F (220C).
6. Melt fat or shortening in an enamel-lined, cast-iron pan.
7. Add drained pork hocks, cooked vegetables and a small amount of cooking liquid.
8. Bake 30 minutes.
9. Moisten meat frequently with more cooking liquid.
10. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved.
11. Add cumin to increase flavor, if desired.
12. Serve with potato or white bread dumplings or sauerkraut salad.
13. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

leeks, celery stalks, carrots, onions, pork hocks meaty, salt, black peppercorns, lard, cumin, water

Taken from recipeland.com/recipe/v/pork-hocks-schweinshaxe-10426 (may not work)