New Year’s Mix: lentils, meats and oven-roasted vegetables
150’ min.
Medium
4 people
- 1 pre-cooked cotechino
- 1 pre-cooked zampone
- 1 pork shank (about 1 kg / 2.2 lb)
- 250 g dried lentils (or 400 g cooked)
- 800 g potatoes
- 400 g carrots
- 1 onion
- 2 garlic cloves
- 1 sprig of rosemary
- 2 bay leaves
- Vegetable stock, as needed
- Extra virgin olive oil, as needed
- Salt, as needed
- Black pepper, as needed
Start with the lentils. If using dried lentils, rinse them thoroughly under running water and cook them in a large pot with cold water, a bay leaf and half an onion. Let them simmer gently for about 30–40 minutes, until tender but not mushy; season with salt only at the end of cooking. If using pre-cooked lentils, simply warm them in a pan with a drizzle of extra virgin olive oil.
Meanwhile, prepare the pork shank. Place it in a roasting pan, drizzle with extra virgin olive oil and rub it with salt and pepper. Add the crushed garlic cloves, rosemary and a ladle of vegetable stock. Cover the pan with aluminum foil and roast in a conventional oven at 180 °C (356 °F) for about one and a half hours, basting the meat occasionally with its cooking juices. Remove the foil during the last twenty minutes to achieve a nicely browned and crispy surface.
While the shank is in the oven, prepare the vegetables. Peel the potatoes and carrots, cut them into not-too-small pieces and place them in a baking tray. Season with oil, salt and freshly ground pepper, mixing well. Roast at 190 °C (374 °F) for about 45–50 minutes, turning them halfway through, until tender inside and well browned outside.
Next, cook the cotechino and zampone. Following the instructions on the package, place them in a large pot with cold water, bring to a gentle boil and cook for the indicated time, usually between 20 and 30 minutes.
Once everything is ready, assemble the dish. Arrange the hot lentils as a base, add the roasted potatoes and carrots, and finish with slices of cotechino, zampone and the pork shank cut into pieces. The result is a rich, aromatic dish, perfect for celebrating the New Year in the spirit of tradition and togetherness.
