Season the hocks and sear in a frying pan with the oil. Remove and use the same pan to make the base with the onion, tomato and herbs. Add the hocks again and then the wine, letting it reduce. Then add the stock and cook until the hocks are tender.
Remove the hocks, sieve the sauce and then reduce further. In a separate pan, make a purée with the Golden Delicious apples: peel and dice the apples then lightly fry in olive oil and add the cinnamon, simmering on a low heat until cooked.
Cut the Granny Smith apple into both small cubes and also very thin slices. Place between two Silpats (self-adhesive film) and dry in the oven at around
To finish, glaze the hocks in the oven with the sauce. Plate up by putting a base of apple purée and then the hock on top and decorate with the crunchy cubes and slices of apple.