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

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.