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

This rich-tasting stew with shredded pork shank meat and spiced pork meatballs is an aromatic, French-inspired dish that's worth the effort.

• Preparation Time: 40 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 40 mins
• Calories: 632 Calories

Ingredients

• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• water to cover
• ¼ teaspoon ground cinnamon
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 ½ pounds ground pork
• 2 tablespoons chopped fresh parsley
• 1 small onion, finely chopped
• ¼ teaspoon mustard powder
• ⅛ teaspoon garlic salt
• 1 large onion, cut into chunks
• 1 stalk celery, coarsely chopped
• 1 tablespoon coarse sea salt, or to taste
• 2 pork shanks
• ⅔ cup toasted flour

Recipe Instructions

Step 1

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.

Step 2

Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the 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.

Step 3

Transfer pork shanks to a cutting board; shred pork.

Step 4

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

Step 5

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.

Step 6

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

Step 7

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

Step 8

Stir browned meatballs into the 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.