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Bacon Hocks Braised with Tomatoes and Red Wine
Bacon Hocks Braised with Tomatoes and Red Wine
Serves 4 - 6
Ingredients
- Zest of 1 Orange
- 8 Small Red Onions, peeled
- 250mls Red Wine
- Salt
- Black Pepper, freshly ground to taste
- 800g Italian Canned Tomatoes in juice
- 4 Bacon Hocks
- Chopped Parsley
Method
Preheat the oven to 190°C.
Put the bacon hocks into a large saucepan and cover completely with cold water.
Bring to the boil and simmer 5 minutes. Remove from the heat and drain. Discard the water.
Put the bacon hocks into a large ovenproof casserole dish and add the other ingredients except the salt, pepper and parsley.
Cover and place in the oven for 3 hours until the bacon hocks are tender and the meat is falling off the bone.
Remove from the oven, uncover, peel the skin off the
bacon hocks and discard it.
Skim the fat off the sauce, taste and season with salt, if necessary, and pepper.
Serve, sprinkled with chopped parsley, on mashed potatoes.
