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Put vegetables, 1 teaspoon salt, 1 teaspoon peppercorns, and fresh hocks in a large pot or dutch oven.
Add hot water to cover, bring to boil over high heat.
Lower temperature to a simmer and cook until hocks are just tender - about 2 to 3 hours. Do not overcook.
Remove hocks with a large slotted spoon.
Strain the rest, keeping both the vegetables and cooking liquid.
Preheat oven to 425°F.
Place hocks (well drained) in a standing position in a large roasting pan along with the drained cooked vegetables, and a small amount of the cooking liquid, just to cover the meat part and not the fat layer.
Score the thick layer of skin and fat with a sharp knife.
Bake 30 minutes in the preheated oven, adding more cooking liquid if it evaporates, in order to keep the meat tender. The internal temperature should be at least 165°F. If the fat layer isn't brown and crispy, turn on the broiler and continue browning. Keep watch that it doesn't burn. This could take 5 to 10 minutes.
Serve the hocks with potatoes and sauerkraut. If desired, make a sauce by thickening the cooking liquid with a tablespoon or two of cornstarch mixed with a little water and simmer briefly. Add a bit of cumin to sauce if desired.