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Schweinshaxe

1 small leek
1 carrot
2 meaty pork hocks
Peppercorns
Beer or water
1 celery rib
1 onion
Salt
2 tablespoons cooking fat
Cumin

Clean and dice the leek, celery, carrot and onion. Cook the pork hocks, diced vegetables, salt and peppercorns in water deep enough to cover for 2 to 3 hours or until tender. Do not overcook.

Remove from the water and drain well, reserving the vegetables and cooking liquid.

Preheat oven to 425 degrees F.

Melt the fat in a cast iron Dutch oven. Add the drained pork hocks, cooked vegetables and a small amount of the cooking liquid. Before the meat is fully baked, sprinkle with beer in which a good amount of salt has been dissolved. Add the cumin to increase flavor.

Serve with bread dumplings.

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