Pork Knuckle with Lentils

Pair this wine with Giaconda McClay Road Shiraz

Ingredients:

one pork knuckle per person
2 chopped carrots
2 onions
a few parsley stalks
a couple of sticks of celery
8-10 whole peppercorns
2 cups lentils
1 1/2 litres chicken or veal stock
a finely chopped celery heart
4 minced garlic cloves
half a cup of flat leaf parsley
salt and pepper

Method:

Allow one pork knuckle per person. Wash well and dry completely with kitchen paper. Place the knuckles in a large pot with a chopped carrot, an onion, a few parsley stalks, a couple of sticks of celery and 8-10 whole peppercorns. Simmer on a low heat, covered, for 2 1/2 hours or until the knuckles are tender. Meanwhile, wash 2 cups lentils and place them in a pot with 1 1/2 litres chicken or veal stock, a finely chopped celery heart, 4 minced garlic cloves, a finely diced onion, a finely diced carrot and a good pinch of salt, bringing to a boil. Reduce the heat and simmer until just cooked - about 25 minutes. When done, roughly chop half a cup of flat leaf parsley and mix in.

Season with salt and pepper and serve with the pork knuckle.

Chef: Steve Manfredi

Photo: Marco del Grande

Source: The Sydney Morning Herald

Preparation time: 45 mins plus