BRAISED PORK HOCK

Ingredients.......6 pork hocks,frenched, 1 tbs of peanut oil, 4 tbs of minced garlic, 2 tbs of tomato paste, 1 tbs of lemon rind , finely chopped, 1 cup of red wine, 2 cups of vegetable stock, 1/2 cup of cranberry jelly, 420gm of tinned lentils, drained. Preheat your oven to 180 deg C. Heat the peanut oil in a large frying pan over a medium heat adding the hocks and garlic to the pan and brown . Remove the hocks from the pan and place in an ovenproof baking dish. Now add the tomato paste, lemon thyme, red wine, vegetable stockand cranberry jelly to the frypan and bring to a slow simmer. Pour the hot liquid mixture over the ham hocks in the ovenproof dish. Cover the baking dish with a double layer of aluminium foil and cook in the preheated for 1 hour. Remove the baking dish from the oven and add the drained lentils and place back in the oven for 30 minutes. Serve the pork hocks with lentils, steamed broccolini,mashed potato and the sauce from the baking dish.