Ham Hock & Lentil Stew

What You Need

• 1 Three Aussie Farmers Wood Smoked Bacon Hock
• 200g canned lentils, drained
• 2 onions, chopped
• 2 carrots, diced
• 800g canned tomatoes
• 800ml chicken stock
• 2 zucchinis, diced
• ¼ cup parsley, finely chopped
• 1 crusty bread load, warmed  
• Salt & pepper, to season

How To Make It

1. In a saucepan over a med. heat, combine lentils, onion and carrot then cook for 5 mins.
2. Add tomatoes and stock, then bring to the boil. Add the hock, cover, and gently simmer for 1½ – 2 hrs.
3. Add the zucchini and cook for a further 25 mins until the meat is tender and falling off the bone.
4. Remove the hock and shred the meat from the bone, then add the meat back into the pot and discard the bones. Stir the parsley through, then season to taste.
5. Serve with bread and enjoy!

TIP: If the stew becomes thicker than you would like, add some more chicken stock.