Pork Hocks on Braised Vegetables

Ingredients

• 2 onions
• 3 Garlic cloves
• 3 Carrots
• 150 g celery
• 4 small pork hocks
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 400 ml meat stock
• 8 tomatoes
• 4 sprigs thyme
• 1 sprig rosemary
• 300 g peas (frozen)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel and finely chop the onions and garlic. Peel and cut the carrots into thicker slices, dice the celery.

3. 3.

   Wash the pork hocks, pat dry, season with salt and pepper, and sear them in hot oil on all sides. Remove from pan, add the vegetables and sauté. Briefly cook in tomato paste, then pour in wine and stock. Return the hocks to the pot.

4. 4.

   Wash the tomatoes, cut off the stems, quarter them, and distribute around the meat with the herbs. Braise in the oven for 2–2.5 hours, gradually adding more stock and basting the hocks with the pan juices while turning them. Add peas during the last 10 minutes. Season the sauce with salt and pepper. Plate the pork hocks with the braised vegetables and sauce, garnish with thyme, and serve.

5. 5.

   Serve with polenta.