Difficulty: Intermediate (3/5)
Desalt the pork shanks in cold water for 1 hour. Drain and place in a saucepan, covering with cold water. Add the white leek, 1 peeled carrot, 1 sprig of thyme, and 1 bay leaf. Simmer gently for 1 hour 30 minutes.
Strip the cabbage heart and blanch in boiling water for 10 minutes. Drain. Cover the Puy lentils with cold water in another pot and blanch for 10 minutes. Drain.
Cut the bacon into cubes and brown in a casserole with goose fat, 1 sliced carrot, and 1 onion in rings. Stir in the drained lentils, cabbage, and remaining chopped onion. Add broth and pepper. Simmer 30 minutes. Add drained shanks and cook 5-10 minutes more.
Serve hot for a comforting, authentic meal.
