Begin this recipe 3 hours ahead.

1 (1.2kg) smoked ham hock
1 each carrot, celery stalk and onion, cut into large chunks
1 bay leaf


1/4 cup (60ml) extra virgin olive oil
40g unsalted butter
3 garlic cloves, thinly sliced
1 onion, thinly sliced
1 each celery stalk & carrot, finely chopped
1/4 bunch flat-leaf parsley, finely chopped
1 tbs each finely chopped rosemary and sage
1 bay leaf
1 x 400g can San Marzano whole tomatoes, roughly chopped
300g parmesan rind
200g sauerkraut, drained
2 x 400g cans cannellini beans, drained
Grated Parmigiano-Reggiano, to serve

To braise the smoked ham hock, place ham hock, carrot, celery, onion and bay leaf in a large saucepan with 3L water over high heat. Bring to the boil, reduce heat to low and simmer for 30-35 minutes. This will become the stock

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