This dish is typically done with veal shanks but since I was the recipient of about 30lbs of fresh pork hocks a while back I used some of those. I'm in the process of curing about 12lb of hocks to smoke so I decide to use a few fresh for this. I dredged them in seasoned flour and browned them off in veg oil. Then I added about a cup each of diced celery, onion, and carrot to the oil and sauteed about 10 minutes, then added about 1/2 cup of the left over seasoned flour to make the roux. I let the roux cook about 10 more minutes and deglaze with some Marsala wine. Added a few cloves of crushed garlic, salt, CBP, thyme, rosemary, basil and about 1 qt of chicken stock and I cup of V8 juice. Stirred until well blended and thickened. The browned hocks went back into the pot with the sauce mixture, covered and into a 325o oven for about 2 hrs. I cooked off some white rice to go with it It turned our really good but gotta say this dish is much better suited for colder weather as it's heavy and a real rib sticker. Thought I'd add a shot of the home V8 juice I made that was added in this recipe. This stuff turned out great. So much better than store bought. I definitely want to do some more of this before the tomatoes are gone.