Slow cooked Tuscan pork hock

Prep time 10 minutes Cook time 1 hour 30 minutes

Serves 4 people



  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 4 pork hocks, sliced
  • 400g diced tomatoes
  • 40g tomato paste
  • 1 cup red wine
  • 2 tablespoons rosemary leaves
  • 100g split green olives
  • Salt and pepper to taste
  • Green lentils to serve


  1. 1.
    Heat oil in a large pan over a medium heat and sauté garlic for 2 minutes. Brown hock pieces well.
  2. 2.
    Stir in tomatoes, red wine and rosemary. Bring to the boil.
  3. 3.
    Toss in green olives and season with salt and pepper, cover and place in the preheated oven at 160⁰C for 1 hour and 30 minutes or until meat is soft and tender.
  4. 4.
    Serve with cooked green lentils and garnish with Parmesan cheese.

General Information

This dish is also delicious served with polenta.

You may also like