Mangez Québec

Braised lamb hocks with home-grown vegetables

45 minutes
Cooking time
2 h 30


  • 30 ml (2 tbsp.) olive oil
  • 4 400-g (13-oz) lamb hocks
  • 2 Quebec white onions, thinly sliced
  • 2 branches of fresh thyme
  • 15 ml (1 tbsp.) ground cumin
  • 10 ml (2 tsp.) ground coriander
  • 5 ml (1 tsp.) ground cardamom
  • 125 ml (1/2 cup) red wine
  • 125 ml (1/2 cup) lamb, veal or beef stock
  • 6 Italian tomatoes, skinned and diced
  • 12 small round new potatoes
  • 1/2 Quebec rutabaga, finely diced
  • 1/2 Quebec curly kale or green cabbage, cut into eight chunks
  • 4 medium Quebec carrots, sliced approximately 2 cm (1 in.) thick.
  • 2 or 3 Quebec summer squashes, cut into approximately 2-cm (1-in.) chunks.
  • 1 sprig of fresh coriander
  • 1 sprig of fresh mint
  • Salt and freshly ground pepper


  1. Preheat oven to 180º C (350º F).
  2. Heat oil in a large enamelled cast iron casserole over medium-high heat. Season hocks and sear on all sides for approximately 5 minutes. Remove hocks and fry onions with cumin, coriander and cardamom for 5 minutes. Deglaze with wine and heat to boiling; add a little stock and thyme. Return hocks to casserole, cover and bake for 2 hours, basting meet every 30 minutes.
  3. Add tomatoes, potatoes, rutabagas, kale/cabbage and carrots. Continue baking for 20 more minutes; add summer squash. Continue baking for 10 more minutes or until vegetables are tender. Garnish with coriander and fresh mint.
MENU Plaisirs maraîchers - 2006

produits utilisés

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