$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Same anatomical primal — jambonneau is the cured/cooked French version of the pork knuckle/hock. Different from German Schweinshaxe (roasted with crackling skin) and from fresh-jarret stew preparations.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Jambonneau | Pork knuckle |
|---|---|---|
| 🇺🇸United States | — | Ham hock |
| 🇬🇧United Kingdom | — | Pork knuckle |
| 🇫🇷France | Jambonneau | Jarret de porc |
| 🇪🇸Spain | — | Codillo de cerdo |
| 🇦🇷Argentina | — | Codillo |
| 🇲🇽Mexico | — | Codillo de cerdo |
| 🇵🇹Portugal | — | Joelho de porco |
| 🇧🇷Brazil | — | Joelho suíno |
| 🇮🇹Italy | — | Stinco di maiale |
| 🇩🇪Germany | — | Eisbein |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Every Thursday: one cut, what it’s called around the world, the best substitute, one dish, and one useful tool.
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