1. Cover the hamhock with cold water in a large heavy based saucepan. 2. Bring to the boil. 3. Simmer for an hour. 4. Drain and rinse in cold water. 5. Peel carrots and onion. 6. Roughly chop carrots, onion and celery. 7. Mince garlic. 8. Slice sausage in thick slices on an angle. 9. Fry til brown on both sides in olive oil in the same saucepan. 10. Remove and set aside. 11. Fry garlic and onion in pan til onion is translucent. 12. Add other vegetables and stir fry for five minutes or so. 13. Place ham hock and bouquet garni in saucepan. 14. Cover with stock and top up with water so meat is covered. 15. Bring to boil and simmer uncovered for 20 mins. 16. Add lentils and sausage. 17. Simmer uncovered for 40 more minutes, until lentils are soft. 18. Remove ham hock and shred meat into large chunks. 19. Replace shredded meat in stew. 20. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
