1 Place the ham hock in a heavy-bottomed pan and cover with cold water. Bring it to the boil and skim the surface.
2 Add the mirepoix vegetables and simmer for 2-3 hours until the ham is just falling off the bone – taste the liquid to see if it needs more seasoning. Leave the ham to cool in the broth.
3 Take some of the liquid stock, and add to another pot, then add the lentils – simmer gently for 45 minutes until just tender.
4 After 35 minutes, add the diced vegetables and cook for another ten minutes.
5 Once cooked, and the ham hock is cool enough to handle, shred the meat from the bone and remove any fatty sinew so you have lovely chunks of meat.
6 Add the meat back into the pan with the lentils and vegetables, and bring to the boil.
7 Serve in large bowls and garnish with parsley and cracked black pepper.