Ghent Stew (Gentse Hutspot)

• 1 lb boneless beef shank, in one piece or 1 lb stewing beef
• 1/2 lb pig's feet (optional) or 1/2 lb ham hock (optional)
• 1/2 lb bacon, in one piece if possible
• 4 cups beef stock or 4 cups water
• 1 teaspoon salt
• fresh ground black pepper
• 2 bay leaves
• 4 cloves
• 3 medium carrots, peeled and diced
• 2 leeks, cleaned and sliced (dark green parts removed)
• 3 large stalk celery, diced
• 1/2 medium white cabbage, shredded
• 4 medium potatoes, peeled and quartered

1. In a large pot or Dutch oven place meats, stock or water, salt, pepper, bay leaves, and cloves and bring to a boil.
2. Skim surface, reduce heat, cover, and simmer for 3 hours.
3. Add carrots, leeks, celery and simmer an additional 30 minutes.
4. Add cabbage and potatoes and simmer until potatoes are cooked, about 30 minutes.
5. Remove pigs feet, if using; slice beef and bacon and arrange on a serving platter.
6. Arrange vegetables around meat.
7. Serve stock separately as a gravy.

beef shank, ham hock, bacon, beef stock, salt, fresh ground black pepper, bay leaves, cloves, carrots, leeks, stalk celery, white cabbage, potatoes

Taken from www.food.com/recipe/ghent-stew-gentse-hutspot-420733 (may not work)