Jambon Persille

Place 1500g pork hock in a large pot with 1000g veal stock, 200g wine, 200g carrots, 100g celery, 150g leeks, 1g bay leaf, 5g peppercorns, and 5g thyme.

Simmer the mixture gently for 3 hours, performing dépouillage by skimming fat and impurities from the surface to ensure a clear broth.

Remove the pork hock, shred the meat into bite-sized pieces, and strain the cooking liquid through a fine-mesh sieve.