Difficulty:[usr 3]
Desalinate the shanks for 1 hour in cold water. Drain them, put them in a saucepan, cover with cold water. Add the leek, 1 peeled carrot, 1 sprig of thyme and 1 bay leaf.
Cook for 1 hour 30 minutes at a low simmer. Strip the cabbage heart. Immerse it in boiling water for 10 minutes. Drain it.
Put the lentils in another pot. Cover with cold water. Blanch them for 10 minutes. Cut the salted bacon into cubes, brown them in a casserole dish with the goose fat, 1 carrot and 1 onion, peeled and cut into rings. Add the drained lentils, the cabbage and the chopped onion. Moisten with the broth. Pepper. Bake 30 minutes. Add the drained shanks.
Bake another 5 to 10 minutes.
Serve.
