Created by Derf on November 28, 2011
Step 1: In a heavy (cast iron is best) dutch oven heat oil over medium heat. Add onion and garlic and cook about 5 minutes, stirring until soft. Add remaining ingredients except carrots,celery and lemon slices. Bring to boil.
Step 2: Reduce heat to low, cover pot. Simmer 1 1/4 hours.
Step 3: Add carrots and celery. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. Remove pot from heat.
Step 4: Lift out hocks and bay leaf, discard bay leaves. Cool hocks enough to handle, remove fat and bones. Put meat back in soup. Stir and heat gently.
Step 5: Float a lemon slice on top of each serving.