Place the ham shank in a large saucepan, cover with water and bring to the boil. Simmer for around an hour. Remove the ham shank and score the fat with a sharp knife.
Roast in the oven on a medium heat. Skim any impurities from the water the ham shank was simmered in and introduce the chopped vegetables and Barley/lentil mix.
Bring to the boil and simmer. When the ham shank is roasted remove from the oven and leave to cool. When cool remove the fat from the meat and cop up, reintroduce it to the saucepan and continue to simmer for another hour, topping up with water if necessary.
The fat can be used (if desired) to make pork crackling.
Traditional north eatern recipe, best eaten when heated up the next day and particularly delicious if sage and onion dumplings are put in when reheating.
Submitted by: Ken Denham
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