Low Sodium Traditional French Jambonneau
Experience the refined taste of French cuisine with this Low Sodium Traditional French Jambonneau recipe, a heart-healthy twist on the classic pork knuckle dish. Slowly simmered to tender perfection, this version uses aromatic vegetables like leeks, carrots, and celery alongside fragrant herbs such as thyme and bay leaves to infuse incredible flavor without relying on excess salt. With a rich braising liquid of unsalted chicken stock, white wine, and a touch of white vinegar, the pork knuckles become irresistibly succulent and flavorful. Ideal for those seeking a low-sodium option without compromising on authenticity, this comforting dish pairs beautifully with boiled potatoes, seasonal vegetables, or crusty bread for a complete meal. Prepare to savor a French-inspired experience that’s both wholesome and satisfying!
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Recipe Information
Ingredients
- 2 pieces Pork knuckle (unsmoked, skin on)
- 2 medium Carrot
- 1 large Leek
- 2 pieces Celery stalks
- 1 large Yellow onion
- 4 pieces Garlic cloves
- 2 pieces Bay leaves
- 4 sprigs Fresh thyme sprigs
- 10 pieces Black peppercorns
- 6 cups Unsalted chicken stock
- 1 cup White wine
- 2 tablespoons Distilled white vinegar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the pork knuckles under cold running water to remove any impurities. Pat them dry with a paper towel.
Peel the carrot and onion, and cut them into large chunks. Slice the leek lengthwise, thoroughly rinse it of any grit, and cut into large pieces. Chop the celery into similar-sized chunks. Crush the garlic cloves slightly with the flat side of a knife, leaving the skins on.
In a large, heavy-bottomed pot or Dutch oven, place the pork knuckles, prepared vegetables (carrot, leek, celery, onion, and garlic), bay leaves, thyme sprigs, and black peppercorns.
Pour in the white wine, distilled white vinegar, and unsalted chicken stock. The liquid should cover the pork knuckles completely; if it doesn’t, add enough water to submerge the meat.
Bring the pot to a gentle boil over medium-high heat. Reduce the heat to low, cover the pot with a lid, and let the pork knuckles simmer gently for 2.5 to 3 hours, or until the meat is incredibly tender and nearly falling off the bone.
Periodically skim off any foam or impurities that rise to the surface during cooking.
Once the meat is cooked, carefully remove the pork knuckles from the pot and transfer them to a plate. Tent them with foil to keep them warm.
Strain the cooking liquid through a fine-mesh sieve and discard the solids. If desired, reduce the strained liquid over medium heat to thicken slightly and concentrate the flavors, creating a low-sodium gravy or jus.
Serve the pork knuckles warm, garnished with fresh parsley if desired, alongside the jus and optional accompaniments such as boiled potatoes, steamed vegetables, or crusty bread.
Nutrition Facts
Calories |
3451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 19.2 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4049 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
