In a heavy bottom pot place the ham hocks and water; bring to boil and simmer until meat is tender, skimming surface often.
Remove the meat and diced; add to liquid along with split peas, celery, carrots, roasted garlic and celery root. Bring to boil and simmer. Meanwhile in a separate pan, brown the pancetta; add the onions and leeks. Continue to cook until onions and leeks are tender. Add the onion/ pancetta mixture to the split pea mixture. Continue to cook until vegetables are tender and split peas are cooked. Add the pepper and salt to taste.
In a large heavy bottomed pot, brown the bacon until crisp. Add the onions, leeks and celery and saute until softened. Add the barley and split peas and cook until they begin to toast. Remove contents of pot into a bowl and set aside. Adding a small amount of oil as needed, brown the stew meat in the pot. Once the stew meat is brown, return the reserved ingredients , carrots, bay leaf, sage and consomme. Bring to a boil reduce to simmer. Cook until meat is tender and barley and split peas are cooked. Season with salt and pepper.