Name: Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Coarse sea salt, or to taste - 1 tablespoon; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Ground nutmeg - ⅛ teaspoon; Garlic salt - ⅛ teaspoon; Pork shanks - 2; Olive oil - 2 tablespoons; Water to cover - 2 tablespoons; Onion, cut into chunks - 1 large; Celery, coarsely chopped - 1 stalk; Ground pork - 1 ½ pounds; Onion, finely chopped - 1 small; Chopped fresh parsley - 2 tablespoons; Ground cinnamon - ¼ teaspoon; Ground cloves - ¼ teaspoon; Ground ginger - ¼ teaspoon; Mustard powder - ¼ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Toasted flour - ⅔ cup; Olive oil - 2 tablespoons

Ingredients for - Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

1. Coarse sea salt, or to taste 1 tablespoon

2. Ground cinnamon ½ teaspoon

3. Ground cloves ¼ teaspoon

4. Ground black pepper ¼ teaspoon

5. Ground nutmeg ⅛ teaspoon

6. Garlic salt ⅛ teaspoon

7. Pork shanks 2

8. Olive oil 2 tablespoons

9. Water to cover 2 tablespoons

10. Onion, cut into chunks 1 large

11. Celery, coarsely chopped 1 stalk

12. Ground pork 1 ½ pounds

13. Onion, finely chopped 1 small

14. Chopped fresh parsley 2 tablespoons

15. Ground cinnamon ¼ teaspoon

16. Ground cloves ¼ teaspoon

17. Ground ginger ¼ teaspoon

18. Mustard powder ¼ teaspoon

19. Salt ¼ teaspoon

20. Ground black pepper ¼ teaspoon

21. Toasted flour ⅔ cup

22. Olive oil 2 tablespoons

How to cook deliciously - Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

1 . Stage

Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.

2 . Stage

Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.

3 . Stage

Transfer pork shanks to a cutting board; shred pork.

4 . Stage

Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.

5 . Stage

Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.

6 . Stage

Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.

7 . Stage

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.

8 . Stage

Stir browned meatballs into shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.