Pork knuckle with corn

• 2 carrots
• 1 pork knuckle
• 4 corn cobs, husks removed
• Bouquet garni

Peel the carrots and slice into rounds.

Place the pork knuckle in a large flameproof casserole dish, arrange the corn cobs around it, add the bouquet garni, the onion studded with the 2 cloves and the carrots. Cover with water and add the coarse salt. Cover, bring to the boil, then reduce the heat to low and cook for 3 hours.