Ingredients

• Pork trotters, split and scrubbed 2 (700 g)
• Pork hock, fresh, with skin 1 (800 g)
• Beef shank, bone-in 500 g
• Onion, unpeeled 1 large (150 g)
• Carrot 1 large (150 g)
• Garlic 6 cloves (25 g)
• Bay leaves and black peppercorns 3 leaves, 1 tsp
• Salt 2.5 tsp (15 g)
• Water 2.5 l
• Mustard or horseradish, to serve 10 tsp (50 g)

Instructions

1. 1

   Soak the trotters, hock and beef in cold water for 2 hours, then scrape the skin clean with a knife.

2. 2

   Put the meat in a large pot, cover with 2.5 l of cold water, bring to a boil and skim off the foam.

3. 3

   Simmer on the lowest heat, partly covered, for 5 hours; add the onion, carrot, bay leaves and peppercorns for the last hour and the salt 30 minutes before the end.

4. 4

   Lift out the meat and strain the broth through a fine sieve; about 1.2 l should remain. Discard the onion, bay leaves and peppercorns.

5. 5

   When the meat is cool enough to handle, remove the bones and cut the meat, skin and soft tendons into small pieces.

6. 6

   Spread the meat in shallow dishes, add a few slices of the cooked carrot, stir the crushed garlic into the warm broth and pour it over the meat.

7. 7

   Cool, then refrigerate for at least 8 hours until set firm. Serve cold, cut into squares, with mustard or horseradish.