Flemish-Style Pork Shank Hotpot
Printed in the book's French section, but 'à la flamande' (Flemish style) points to Belgium. A hearty mixed-meat and vegetable hotpot.
⏱️ Prep: 25 min🍳 Cook: 135 min
Ingredients
| — | pork (1 pork shank + 1 pig ear + 1 pig tail) |
| 250 g | beef |
| 250 g | lamb |
| 3 | carrots |
| 1 stalk | celery |
| 1 stalk | leek |
| 2 heads | onions |
| 2 heads | turnip |
| 20 | Brussels sprouts |
| 1/2 head | cabbage |
| 8 | potatoes |
| — | black pepper |
| — | salt |
| 1 bunch | parsley |
| 4 | bay leaf |
| — | butter |
Instructions
- Clean all the vegetables well, peel the potatoes and cut them into large pieces. Cut the celery, leek, onion, carrots and turnip into medium cubes, and chop the cabbage.
- Sauté the chopped onion in a little butter in a large, deep pot. Add the cut meats and pour in enough hot water to cover the ingredients.
- Once it has stewed a little, add salt and black pepper, the chopped parsley and the bay leaves, and let it boil for 30 minutes. Skim off the foam as needed.
- Then add all the vegetables except the potatoes and let it simmer over low heat for about 1 hour 30 minutes. Add the potatoes and keep on the heat until they too are cooked.
- Add more seasoning to taste and serve the Flemish pork shank hot in deep bowls.