Ingredients with Measurements:
- 4 jambonneau (ham hocks)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup red wine
- 1 pound mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the jambonneau and brown on all sides, about 10 minutes.
3. Remove the jambonneau from the pot and set aside.
4. Add the onion, garlic, thyme, rosemary, salt, and black pepper to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
5. Add the chicken broth and red wine to the pot. Bring to a boil, then reduce the heat to low.
6. Return the jambonneau to the pot and cover with the lid. Transfer to the oven and bake for 2 hours.
7. In a separate pan, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their liquid and are browned, about 10 minutes.
8. Remove the jambonneau from the pot and set aside. Discard the bones and shred the meat.
9. In a small bowl, whisk together the flour and heavy cream. Add the mixture to the pot with the cooking liquid and whisk until smooth.
10. Add the shredded jambonneau and mushrooms to the pot. Cook over medium heat until the sauce thickens, about 10 minutes.
11. Stir in the chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 534
Fat: 31g
Carbohydrates: 16g
Protein: 38g
Sodium: 1037mg
Substitutions for ingredients:
- Jambonneau can be substituted with ham hocks or pork shanks.
- Red wine can be substituted with beef broth or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced carrots and celery to the pot with the onion and garlic for extra flavor and nutrition.
- Use different types of mushrooms, such as shiitake or oyster, for a different flavor profile.
- Add a splash of balsamic vinegar or Worcestershire sauce to the pot for extra depth of flavor.
Tips and tricks:
- Browning the jambonneau before baking it in the oven adds extra flavor to the dish.
- Shredding the jambonneau after baking it in the oven makes it easier to eat and distribute evenly in the ragout.
- Whisking the flour and heavy cream together before adding it to the pot prevents lumps from forming in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragout in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the ragout in individual bowls or on plates, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with crusty bread or mashed potatoes to soak up the sauce.
- Pair with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Side salad
- Steamed vegetables
Troubleshooting advice:
- If the sauce is too thin, whisk in a little more flour and heavy cream mixture until it thickens to your desired consistency.
- If the sauce is too thick, whisk in a little more chicken broth or red wine until it thins out to your desired consistency.
Food safety advice:
- Make sure the jambonneau is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacteria growth.
Food history:
Jambonneau is a French term for ham hocks or pork shanks. This dish is a classic French ragout, which is a stew made with meat and vegetables in a thick sauce.
Flavor profiles:
This dish is savory, rich, and hearty, with flavors of ham, mushrooms, and herbs.
Serving suggestions:
Serve this dish with a glass of red wine for a classic French meal.
Related Categories
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Region: French
Taste: Savory, Rich, Earthy, Umami, Herbaceous