Choucroute Garnie Sauerkraut and Ham Hock Servings: 2 Serving Size: 2 cups Ingredients - 1 large onion, chopped - 2 tablespoons oil, butter or lard - 1 meaty smoked pork hock (ham hock) - 1 pound sauerkraut, preferably fresh (rinse well if canned) - 1 pound potatoes, whole if small, cut into egg-size chunks if large - 1 cup dry white wine (or broth) - 1 cup water - 2 cloves garlic, minced (optional) - 1/2 teaspoon freshly ground black pepper - salt, if needed    This easy, hearty one-pot meal from Northern France makes 2 generous servings (more small servings) and is easily doubled.	1

	Directions In Dutch oven or other heavy pan large enough to hold all ingredients, heat oil or butter. Add onions and cook until soft, 5 - 10 minutes. Add remaining ingredients,pressing meat and potatoes down into the liquid. Cover and simmer until potatoes are very tender and meat is easily pulled from bone, about 1 hour. Taste for seasoning, add salt if needed. Serve hot, preferably in wide shallow bowls with juices spooned over.	2