SCHWEINSHAXE- Pork shanks/hocks Recipe

Wash and dice the leek, celery, carrot and onion. Cook shanks/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 425*F. Melt fat or shortening in an enamel-lined, cast iron pan. Add drained pork, 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.