Ham shank broth

Ham shank broth is a type of soup or stew made from a ham shank, which is a cut of meat from the leg of a pig. The ham shank is simmered in water or stock with vegetables such as carrots, celery, and onions, and seasonings such as bay leaves, black peppercorns, and thyme. The resulting broth is rich and flavorful, and can be served as a warm and comforting meal on its own, or as a base for other dishes such as soups, stews, and sauces.

ingredients

• 1½kg pork leg
• 1 teaspoon of olive oil
• 1 coarsely chopped onion
• 2 shallots, thinly sliced
• 4 carrots cut into slices
• ½ swede, peeled and finely chopped
• 3 celery sticks, thinly sliced
• 5-6 small potatoes, cut in half
• 1 teaspoon dried sage
• 1 teaspoon of dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or a handful of fresh rosemary)
• 150 grams of barley
• 75 grams of red lentils
• 140 grams of fresh or frozen peas
• Steamed cabbage and crispy white bread to serve

road

1. Soak the pork shanks in cold water overnight, then drain. The next day, pour hot water from the kettle over the pork to scald it. Get rid of the water.
2. Place the pork in a large saucepan and cover with cold water. Bring to a boil, then simmer for 2-3 hours until very soft.
3. When the meat is almost cooked through, heat the olive oil in a large saucepan and cook the onions over medium heat for 6-8 minutes, or until softened. Add leeks, carrots, swedes, celery, potatoes, and dried herbs if using. (If using fresh, don't add at this point.) Pour in more cold water to just cover the vegetables. season. Bring to a boil over medium-high heat and cook for 15-20 minutes, until tender. Meanwhile, put the barley in another saucepan and cover with boiling water from the kettle. Boil for 8-10 minutes over medium heat until softened. sink. sit aside.
4. When pork is cooked through, drain liquid, reserving 1 cup. Trim the fat from the pork and cut the meat into large pieces. Add the meat to the vegetable pan and pour in a little of the reserved stock, but not too much, as it will be salty. Fill in enough cold water to cover everything and bring to a simmer.
5. Add the barley and lentils and cook for 20-25 minutes, until tender. About 5 minutes before the end of cooking, add the peas and fresh herbs, if using. Season to taste with salt and black pepper. Serve with steamed cabbage and crispy white bread, if you like.