Potato & Ham-hock Gratin

In a large saucepan over medium-high heat, place the shank and bay leaves. Cover with water and bring to a boil. Lower the heat and let it simmer for 1 hour. Afterward, strain the liquid, setting aside 1/2 cup. Discard the skin from the ham, then shred the meat from the bone. In a large jug, whisk together the cream and reserved liquid.

In a large frying pan over medium-high heat, melt the butter. To the pan, add leek and garlic stirring until nicely softened before adding the ham to the pan.

Preheat your oven to 180°C/160°C fan-forced. Grease a large rectangular baking dish. Begin by arranging one-third of the potato over the base of the dish. Follow with one-third of the ham mixture and then sprinkle 1/3 cup of parmesan. Repeat these layers, finishing with parmesan on top. Next, pour the cream mixture over the layers. Cover the dish and bake for 55 minutes. Afterward, uncover and sprinkle pizza cheese on top. Return to the oven and bake for an additional 20 minutes or until nicely golden.

Top with the remaining parmesan cheese. Serve garnished with fresh thyme.