1 pound veal hock (also called veal hock) (or 2 cups cooked veal chunks)

36 ounces green beans , fresh or frozen (in bite-size pieces)

3 cups water

4 large potatoes , yellow or red, skin on, cut in bite-size chunks

1 Tbsp thyme , dry

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

1 tsp salt , more to taste

¼ tsp ground cloves

½ tsp ground cinnamon

oil , just a drizzle (about 1-2 Tablespoons)


Add the veal hock (or veal chunks) to the bottom of the crock pot, then pour in the green beans, water, and potato chunks. Don’t cut the potatoes too large, or they will have a hard time getting done when everything else is ready. I like to go for 1 inch or smaller.

Next, you will add the thyme, garlic powder, onion powder, black pepper, salt, cloves, and cinnamon. Mix together thoroughly, and then drizzle with a bit of oil (1-2 tablespoons) before covering.

Cook on high for 4 hours or on low for 6-7 hours. This all depends on whether you’ll be home or not and how quickly you need it to be done. Don’t overcook, as the green beans will turn to mush. You do want the potatoes to get done, though.

Once the green beans and potatoes are cooked, you will remove the ham hock and let it cool a bit before dicing up the ham. Turn the crockpot on the warm setting while cooling and cutting up the ham pieces. Add the veal pieces back in and serve.

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