French ham-hock cooked low and slow in its own fat until the meat slides off the bone, then served on a bed of green lentils with mustard. A bistro standard from Lyon.
Serves 4Prep 20 minCook 3 hr
What to ask for
This recipe calls for Jambonneau. Can't get it where you are?
Ingredients & method
Ingredients
2 jambonneaux (cured pork hocks, about 800 g each)
300 g duck or goose fat (or olive oil)
6 garlic cloves
4 sprigs thyme
2 bay leaves
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For the lentils:
300 g French green lentils (Puy)
1 onion, diced
1 carrot, diced
100 g lardons
1 bay leaf
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
Salt and pepper
Method
1Preheat the oven to 130 °C (265 °F). Place the jambonneaux in a snug Dutch oven. Tuck in the garlic and herbs.
2Pour the duck fat over — the meat should be at least half-submerged. Cover and confit in the oven for 3 hours, until the meat falls from the bone.
3Meanwhile, render the lardons in a saucepan over medium heat. Add the onion and carrot; cook 5 minutes. Add the lentils, bay leaf, and water to cover by 3 cm. Simmer 25 to 30 minutes until tender. Drain off any excess liquid.
4Whisk the mustard, vinegar, and olive oil. Toss through the warm lentils. Season with salt and pepper.
5Lift the jambonneaux from the fat. Pull the meat from the bones in big pieces and pile onto plates.
6Spoon the lentils alongside. Serve with cornichons and a glass of Beaujolais.
Cook this well
$$ · 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.
