Pot-au-feu pork knuckle is my go-to comfort food when I'm craving something simple, rustic, and truly hearty. I've cooked it a lot in a bistro style: you sear it first for flavor, deglaze it, cover it, and the pot does the rest. In the end, you have meat that falls apart at the touch of a spoon and a rich, fragrant sauce that coats everything!
What I love about this traditional recipe is the balance: the sweetness of the carrots, the slightly sweet and fresh flavor of the leek, and that touch of whole-grain mustard that brightens without overpowering. The white wine provides just the right amount of acidity, and the stock ensures the cooking simmers gently without sticking.
Technically, it's not complicated, but two things make all the difference: browning the ham hock (that's where the flavor develops), and maintaining a gentle simmer, not a boil. For 45-50 minutes, we cheat a little by using ham hocks that are more "ready to cook" (often semi-salted/pre-cooked): we save time and stay true to the classic style.
You can personalize the dish without altering its essence: add more or less mustard, thicken the sauce slightly with a tiny spoonful of flour, or finish it with a knob of butter for shine. Serve this pork knuckle recipe with steamed potatoes or a nice slice of bread, and you're all set!
Pork knuckle in a casserole dish
4
people16
minutes34
minutes600
kcal50
minutesA recipe for pork knuckle that's seared and then simmered in a casserole dish with carrots and leeks, just the right amount of white wine and mustard for a light, glossy, and flavorful sauce. The meat becomes meltingly tender, and the vegetables absorb the juices.
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Ingredients
2 precooked semi-salted pork knuckles (approx. 1.2 kg total)
2 carrots (approx. 220g for 2 pieces)
1 leek (approx. 180g per piece)
1 onion (approx. 140g per piece)
2 garlic cloves
2 tablespoons of neutral oil (20g for 2 tablespoons)
20g of butter
15 cl of dry white wine
25 cl of stock (chicken or vegetable)
2 tablespoons of wholegrain mustard (30g for 2 tablespoons)
1 bay leaf
1 sprig of thyme
Freshly ground black pepper
Preparation steps
- Prepare the vegetables: peel the carrots and cut them into 1.5 cm pieces. Finely chop the onion. Clean the leek and cut it into half-moons. Crush the garlic.
- Dry the shanks well with absorbent paper (this helps them brown).
- Heat the casserole dish over medium-high heat. Pour in the oil and brown the shanks for 3 to 4 minutes per side, until nicely colored. Remove them to a plate.
- Reduce the heat to medium. Add the butter, then the onion and leek. Sauté for 4 minutes, stirring and scraping up any browned bits from the bottom of the pan.
- Add the garlic and carrots, then cook for 2 minutes: this coats them well with fat and starts to flavor them.
- Deglaze with the white wine: pour it in all at once and scrape the bottom with a wooden spoon. Let it reduce for 2 to 3 minutes to evaporate the alcohol.
- Add the stock, bay leaf, and thyme. Return the shanks to the pot (along with their juices). The liquid should come halfway up the sides: add a little water if necessary.
- Cover and simmer gently for 22 minutes. Turn the shanks halfway through cooking for an even texture.
- Remove the shanks from the pan and keep them warm. Remove the bay leaf and thyme. Stir the wholegrain mustard into the sauce, then simmer uncovered for 3 minutes to thicken it. Season generously with pepper (add salt sparingly: the salted pepper will do that).
- Return the shanks to the pot for 1 minute to coat them. Serve piping hot, with the vegetables and sauce.
📊 Nutritional Information
1 serving (approx. 470g)
| Nutrient | Value |
|---|---|
| Calories | 600 kcal |
| Proteins | 43g |
| Carbohydrates | 13g |
| including sugars | 6g |
| Lipids | 35g |
| including saturated fatty acids | 12g |
| Fibers | 3 g |
| Sodium | 1600mg |
| Vitamins | |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 35% AJR |
| Vitamin A | 75% of the recommended daily allowance (RDA) |
| Minerals | |
| Phosphorus | 45% AJR |
| Zinc | 35% AJR |
| Selenium | 60% of the recommended daily allowance (RDA) |
* RDA = Recommended Daily Allowance
📝 Notes
The flavor comes mainly from the browning: take the time to brown the ham hock well without burning it. If the sauce reduces too quickly, add a splash of water and keep it at a very gentle simmer.
💡 Chef's Tips
If your pork knuckle is very salty (depending on the brand), rinse it quickly under cold water and dry it before browning. For a thicker sauce without compromising the bistro spirit, mix 1 teaspoon of flour (5g) into the butter before adding the vegetables, then continue with the recipe as usual.
🔄 Variations
- Bistro finish: add 1 tablespoon of cream (15g) to the pork knuckle sauce along with the mustard, just to round it out.
- For a more herbaceous version: replace the thyme in the casserole recipe with a small bunch of flat-leaf parsley (stems and leaves), added at the end of cooking for 2 minutes.
