Difficulty: Easy
Desalinate the pork shanks in cold water for 1 hour. Drain, place in a saucepan, and cover with cold water. Add the leek, 1 peeled carrot, 1 sprig of thyme, and 1 bay leaf. Simmer gently for 1 hour 30 minutes.
Prepare the cabbage heart by stripping it and blanching in boiling water for 10 minutes. Drain. For the lentils, cover with cold water in a pot and blanch for 10 minutes. Drain.
Cut the salted bacon into cubes. In a casserole dish, brown the bacon cubes with goose fat, 1 carrot sliced into rings, and 1 peeled onion sliced into rings. Add the drained lentils, cabbage heart, and the remaining chopped onion. Pour in the broth and season with pepper.
Simmer for 30 minutes. Add the drained pork shanks and continue cooking for another 5 to 10 minutes.
