Low Sodium Traditional French Jambonneau

Discover the rich, comforting flavors of **Low Sodium Traditional French Jambonneau**, a reimagined version of the classic French dish that's perfect for those watching their sodium intake. This hearty recipe features tender, slow-simmered pork knuckles infused with the natural sweetness of carrots, leeks, and onions, along with aromatic bay leaves, thyme, and black peppercorns. A splash of white wine and distilled vinegar adds depth, while unsalted chicken stock ensures a flavorful base without excess salt. Simmered to perfection over three hours, the pork becomes melt-in-your-mouth tender and pairs beautifully with reduced jus for a low-sodium, gourmet experience. Serve this wholesome dish with boiled potatoes, steamed vegetables, or crusty bread for an authentic French-inspired meal. Perfect for cozy family dinners, this recipe balances rustic charm with dietary mindfulness.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

Ingredients

• 2 pieces Pork knuckle (unsmoked, skin on)
• 2 medium Carrot
• 1 large Leek
• 2 pieces Celery stalks
• 1 large Yellow onion
• 4 pieces Garlic cloves
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme sprigs
• 10 pieces Black peppercorns
• 6 cups Unsalted chicken stock
• 1 cup White wine
• 2 tablespoons Distilled white vinegar
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the pork knuckles under cold running water to remove any impurities. Pat them dry with a paper towel.

Step 2

Peel the carrot and onion, and cut them into large chunks. Slice the leek lengthwise, thoroughly rinse it of any grit, and cut into large pieces. Chop the celery into similar-sized chunks. Crush the garlic cloves slightly with the flat side of a knife, leaving the skins on.

Step 3

In a large, heavy-bottomed pot or Dutch oven, place the pork knuckles, prepared vegetables (carrot, leek, celery, onion, and garlic), bay leaves, thyme sprigs, and black peppercorns.

Step 4

Pour in the white wine, distilled white vinegar, and unsalted chicken stock. The liquid should cover the pork knuckles completely; if it doesn’t, add enough water to submerge the meat.

Step 5

Bring the pot to a gentle boil over medium-high heat. Reduce the heat to low, cover the pot with a lid, and let the pork knuckles simmer gently for 2.5 to 3 hours, or until the meat is incredibly tender and nearly falling off the bone.

Step 6

Periodically skim off any foam or impurities that rise to the surface during cooking.

Step 7

Once the meat is cooked, carefully remove the pork knuckles from the pot and transfer them to a plate. Tent them with foil to keep them warm.

Step 8

Strain the cooking liquid through a fine-mesh sieve and discard the solids. If desired, reduce the strained liquid over medium heat to thicken slightly and concentrate the flavors, creating a low-sodium gravy or jus.

Step 9

Serve the pork knuckles warm, garnished with fresh parsley if desired, alongside the jus and optional accompaniments such as boiled potatoes, steamed vegetables, or crusty bread.

Nutrition Facts

Serving size	(3201.5g)

Amount per serving	% Daily Value*
Calories	3451.1

Total Fat 237.4g	0%
Saturated Fat 81.1g	0%
Polyunsaturated Fat 1.2g
Cholesterol 802.4mg	0%
Sodium 1276.7mg	0%
Total Carbohydrate 64.7g	0%
Dietary Fiber 11.9g	0%
Total Sugars 19.2g
Protein 212.8g	0%

Vitamin D 0IU	0%
Calcium 416.3mg	0%
Iron 17.9mg	0%
Potassium 4048.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.8%

Protein: 26.2%

Carbs: 8.0%