A good and fairly simple way to cook German pork hocks is by primarily cooking them on the stove and then finishing them off in the oven. It can take a little longer, but results in a delicious, authentically German dish.
To cook German pork hocks, you need a diced and well-cleaned leek, one diced stalk of celery, one diced carrot, one diced onion and one to two pork hocks. If desired, you can also use salt, peppercorns and cumin to season the dish. Put the leek, celery, carrot, onion and pork hocks into a pot, and add a teaspoon each of salt and peppercorns. Add just enough water to cover the ingredients, bring the water to a boil, reduce the heat to a simmer and cook the pork hocks for about two to three hours. Cook the pork hocks until they are tender, but be careful to not overcook them.
Next, preheat the oven to 425 degrees Fahrenheit, and drain the water. Add the drained pork hocks and cooked vegetables, as well as a small amount of cooking liquid, to a baking dish, and cook for 30 minutes. Occasionally baste the meat with cooking liquid to prevent dryness. For an authentic German experience, serve the pork hocks with potatoes and sauerkraut.