MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Pork Hocks  (Schweinshaxe)
 Categories: Meat, Pork, Main-dish, German
      Yield: 2 Portionen
 
      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
 
MMMMM