Ingredients with Measurements:
- 4 jambonneau (ham hocks)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups apple cider
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 potatoes, peeled and cut into chunks
- 4 carrots, peeled and cut into chunks
- 1 cup frozen peas
Special equipment needed:
- Large Dutch oven or casserole dish with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven or casserole dish, heat olive oil over medium-high heat.
3. Add jambonneau and brown on all sides, about 5 minutes. Remove from the pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add apple cider, chicken broth, Dijon mustard, bay leaves, thyme, salt, and pepper. Bring to a boil.
6. Return jambonneau to the pot and add potatoes and carrots. Cover with a lid and transfer to the oven.
7. Bake for 2 hours, or until the meat is tender and falling off the bone.
8. Remove from the oven and stir in frozen peas. Let sit for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 542
Fat: 20g
Carbohydrates: 46g
Protein: 40g
Sodium: 1,100mg
Fiber: 7g
Sugar: 18g
Substitutions for ingredients:
- Jambonneau can be substituted with pork shanks or pork hocks.
- Apple cider can be substituted with apple juice or white wine.
- Chicken broth can be substituted with vegetable broth or water.
- Frozen peas can be substituted with canned peas or green beans.
Variations:
- Add chopped apples or pears to the casserole for a fruity twist.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add chopped bacon or pancetta for extra flavor.
Tips and tricks:
- Make sure to brown the jambonneau well before adding the liquid to the pot. This will help develop a deeper flavor.
- If the casserole is too dry, add more chicken broth or apple cider.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a covered pot on the stove over low heat until heated through.
Presentation ideas:
Serve the casserole in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or apple cider.
- If the meat is not falling off the bone after 2 hours, continue cooking until tender.
Food safety advice:
Make sure to cook the jambonneau to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Jambonneau is a French term for ham hocks, which are often used in traditional French cuisine.
Flavor profiles:
This casserole has a savory and slightly sweet flavor from the apple cider and vegetables.
Serving suggestions:
Serve with a glass of cider or white wine.
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Region: French