Ham Hock with Rutabaga and Potatoes
Peel onions and dice. Heat oil in a large Dutch oven.Rinse and pat dry ham hocks and sear on all sides. Add broth, sugar, onions and bay leaves to the pot and braise in preheated oven at 225°C (approximately 425°F) (gas 5-6, fan 200°C) for about 1 hour.
Peel rutabaga and potatoes, rinse and dice. Add both to the pan and season with salt and pepper. Braise for 1 more hour. Remove from the pan, arrange on plates and serve.