OK here are my initial findings:
Hocks went into dutch-oven (uncovered) with a bed of shredded cabbage, carrots and onion. One bottle of Shiner Bock and 12oz of water. Caraway, juniper, bay leaves, cracked peppercorns and dried garlic. Went into a 450* wood burning oven for 3.5 hours where the hocks were removed and placed into a small roasting pan on a raft of carrots seasoned with butter, salt, pepper and nutmeg for another 45 minutes. Bavarian sauerkraut from a can heated separately.
Served with house 50 IBU IPA hopped with columbus and cascade.
Very tasty if not a bit salty... Regardless, quite yummy gooey and tender! More fat and collagen was rendered out than expected or desired. Skin got a bit crispy- not as much as I'd like but a tease of what it could
be! Overall demonstrates a good flavor.
I learned two main things: Eisbein and Schweinhaxe techniques are not interchangeable though at first was not sure if they were
different dishes. Obviously they are.
Eisbein is boiled and Schweinhaxe is roasted, and the Shweinhaxe need not be brined/cured and is done in a shallow roasting pan.
Have some blackeyed peas soaking in which the the remaining roasted hock will simmer and season tomorrow. I'll thaw out some braised mustard greens to make a fine Southern meal!
Thanks Pawtucket for the inspiration!