Fugly Lentils and Drunken Pig

Course Main Dishes

Ingredients in this Recipe

1 1/4 cup Lentils du Puy
1 carrot, peeled and cut into chunks
1 cinnamon stick 3 inches long
1 head of garlic, halved
1 leek, trimmed cut in half lengthwise
1 onion quartered
1 tablespoon armagnac
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon rosemary, minced
1 tablespoon tomato paste
1/2 cup tomato sauce
10 ounces unsmoked slab bacon, in one piece
2 celery stalks, rinsed and cut into chunks
2 cups dry white wine
2 teaspoons whole black pepper corns
2 thyme sprigs
3 or 4 meaty fresh pork hocks, unsmoked and about 4 inches long. The closer to the ham end the better. Really, make sure they are meaty it is where the pork for the dish is coming from
3 parsley sprigs
kosher salt and fresh ground pepper
pinch of ground cloves

See Full Recipe at Food52