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Place all ingredients except the quince paste in a large roasting dish.
Cover tightly with baking paper and then foil to ensure a tight fit.
Place in the oven at 160 degrees for 2-25 hours.
Remove hocks from the dish and either place directly onto a serving dish or pull the meat from the bone and arrange on the dish.
Add the paste to the cooking liquid and gently bring the liquid to a simmer for a few minutes to reduce slightly.
Pour the sauce over the hocks.
Serve with rice and greens or a winter root vegetable salad.