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