Title: Pork hocks  (schweinshaxe)
 Categories: Meats, Pork, Main dish, German
      Yield: 2 Servings
 
      1 sm Leek
      1    Celery stalk
      1    Carrot
      1    Onion
      2    Meaty pork hocks
           Salt
           Black pepper corns
      2 tb Cooking fat   =OR=
           -vegetable shortening.
        pn Cumin, if desired
           Beer or water
 
  Wash and dice the leek, celery, carrot, and onion. Cook pork hocks,
  diced vegetables, salt and peppercorns in water to cover 2 to 3 hours
  or until tender. Avoid overcooking. Remove from water; drain well
  reserving vegetables and cooking liquid. Preheat oven to 425F (220C).
  Melt fat or shortening in an enamel-lined, cast-iron pan. Add drained
  pork hocks, cooked vegetables and a small amount of cooking liquid.
  Bake 30 minutes. Moisten meat frequently with more cooking liquid.
  Before meat is fully cooked, sprinkle with beer or water in which a
  good amount of salt has been dissolved. Add cumin to increase flavor,
  if desired. Serve with potato or white bread dumplings or sauerkraut
  salad. Note: In Bavaria, the juices and cooking liquid are strained
  and served as an accompanying sauce.
  
  The Best of German Cooking by Edda Meyer-Berkhout