Ingredients
- 2 tbsp olive oil
- 1 ham hock
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 500g potato, peeled and diced
- 400g tinned tomatoes
- 1 lt chicken broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper
- 500g broad beans, shelled
- Chopped chives
- Sourdough bread
- In a large pot, heat the olive oil over medium heat. Add the ham hock and brown it on all sides. Remove the ham hock from the pot and set it aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly golden.
- Add the diced potatoes, diced tomatoes (with their juices), chicken broth, tomato paste, dried thyme, and dried oregano to the pot. Stir well to combine.
- Return the ham hock to the pot, nestling it among the vegetables and potatoes. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it gently simmer for about two or three hours, or until the ham hock is tender and the meat easily falls off the bone.
- While the ragout is simmering, prepare the barbecue broad beans. Heat the barbecue grill to medium-high heat. Toss the shelled broad beans with a little olive oil, salt and pepper.
- Grill them for a few minutes until charred and slightly tender. Remove from the grill and set aside.
- Once the ham hock is tender, remove it from the pot and let it cool slightly. Discard the skin and bones, and shred the meat using two forks.
- Return the shredded meat to the pot and stir it into the ragu. Adjust the seasoning of the ragout if needed.
- To serve, ladle the ham hock and potato ragout into bowls. Top with grilled broad beans and sprinkle with chopped chives. Serve the ragout with slices of sourdough bread on the side.
