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Mathieu & Jacques Lagarde
Slow cooking in a kamado for a tender and flavorful ham hock.
Difficulties
Slow cooking in a kamado for a tender and flavorful ham hock.
How many people
6
Preparation time
20
Cooking
240
Repos si besoin
20
Minimum cooking time
140
Maximum cooking time
160
Techniques
Braise
Ingredients
- Beef shank
- Salt, pepper
- Aromatic bouquet garni
- Broth
The steps
1) Mark.
2) Cook indirectly at 140–160 °C with stock.
3) Serve with a glaze.
Recommended Kamado model
XL
Recommended accessories
deflector, probe
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