Ingredients
- fresh ham hocks
- pounds veal shank
- salt to taste
- /4 cup white vinegar
- /4 teaspoon ground nutmeg
Instructions
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Step 1
Start by placing the ham hocks and veal shank in a large stockpot, seasoning generously with salt. Cover everything with water and bring it to a rolling boil, then reduce the heat to a gentle simmer. I like to check on the meat every half hour, giving it a stir to prevent sticking and skimming off any foam. Keep adding boiling water as needed to keep the meat submerged. Once a fork slides easily into the flesh, remove the meat to a tray to cool. Strain the cooking liquid through a fine sieve into another pot, discarding any solids. When the meat is cool enough to handle, pick off all the fat and bones, then dice the skin, meat, and soft gristle into small pieces. Return the diced meat to the strained broth and bring it back to a boil, then simmer slowly. To test if it's set, pour a little into a bowl and pop it in the freezer for a couple of minutes—it should jiggle like jelly. Stir in the vinegar and nutmeg, then ladle the mixture evenly into loaf pans, filling about three-quarters full. Let them cool at room temperature, then refrigerate overnight. Unmold, wrap tightly, and keep chilled until serving.