Classic Pork with Lentils

Classic Pork with Lentils

1 brined pork hock, drained and patted dry
1 smoked Boston butt
2 bouquet garnis
1 fresh rosemary sprig
6 juniper berries
1 lb 5 oz brined spareribs, drained and patted dry
1 Morteau sausage or other large smoked sausage
1 3/4 c green lentils, preferably French ones from Puy
3 carrots, cut into cubes
3 onions, cut into cubes
3/4 c dry white wine

1. Put the pork hock and Boston butt, one of the bouquets garnis, the rosemary, and juniper berries in a large flameproof casserole. Add water to cover and bring to a boil, then lower the heat and simmer for 1 hour.
2. Add the spareribs and simmer for another 30 minutes.
3. Add the sausage and simmer for 30 minutes more. Remove the casserole from the heat and set aside.
4. Put the lentils in a pan, add water, and bring to a boil, then drain and rinse.
5. Return the lentils to the pan, add the remaining bouquet garni, the carrots, the onions, and white wine, and pour in sufficient water to cover.
6. Bring to a boil, then lower the heat, and simmer for 30 minutes.
7. Remove the meat from the casserole and slice.
8. Drain the lentil mixture and discard the bouquet garni.
9. Put the meat and lentil mixture in a pan, add two ladlefuls of the meat cooking liquid and simmer gently for 15 minutes. Serve hot.