1 leek, diced
1 stalk of celery, diced
1 carrot, diced
2 pork knuckles (aka ham hocks or ham shanks)
1 tsp peppercorns
Place the diced vegetables, salt, and peppercorns, and pork knuckles in a pot and cover with water. Bring to a boil and reduce the heat to a simmer. Cook the knuckles for 2 to 3 hours until tender.
Preheat the oven to 218o centigrade. Drain the knuckles and vegetables, retaining the broth. Place the knuckles and vegetables in a baking dish and add a small amount of the broth. Bake for 30 minutes, occasionally basting the meat with broth.
Serve on its own or with potato dumplings and red cabbage, or fried potatoes and sauerkraut.
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