Ingredients
Ham shank
Barley/lentil mixture
Leeks
Turnip
Carrots
Potatoes (optional)
Directions
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.
Comments
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
Do you have a recipe to add? We welcome additions to our collection of traditional British dishes. Contact us here.
