Score the hocks and sear on high heat in 1 tablespoon olive oil in a large stock pot.

once hocks are browned, add water and remaining ingredients. Roughly half or chop the vegetables. Leave the skin on the onion to add color. Use the tops of the celery stalks for added flavor. Cut the head of garlic in half lengthwise.

Reduce heat to medium, bring to a boil, and reduce to simmer, at least 2 hours.

Strain the stock and store in soup quarts in the freezer unless using immediately.

See my recipes for Ham and pea, and Ham and bean, for great uses for this stock.