Method

• Place the hock, oxtail and chops in a large pot or crock-pot and cover with plenty of cold water, add the herbs and peppercorns
• Bring to the boil then reduce to a gentle simmer and cook for at least 1 ½ -2 hours
• Remove any scum that may rise to the surface
• Whilst the meat is cooking, prepare the vegetables
• Cut all the vegetables into even sized pieces so they will cook evenly
• Remove outer layers of leek, cut the white into 1cm rounds and leave the green tops for later
• Peel onions and cut into wedges so they stay together
• I like to keep all the cut vege on the larger size so I can cook them longer in the stock
• Add all the vegetables except the potatoes and the green of the leek
• Allow to simmer for 30 minutes
• Remove the meat and allow to cool enough so you can pick the meat from around the bones (discard the bones)
• Add the potatoes and return the meat and continue cooking until the potatoes are tender (20 minutes), finish by adding the finely sliced green of the leeks
• Check for seasoning  - you may not need to add any salt, taste before you go crazy
• Adjust if necessary and serve in large bowls
• It will be great the next day as well