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Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
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Prep Time:
40 minutes
Cook Time:
165 minutes
Total Time:
205 minutes
Indulge in a luxurious French-inspired ragout with shredded pork shank and flavorful pork meatballs.
Ingredients:
  • 1 tablespoon coarse sea salt, or to taste
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground black pepper
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon garlic salt
  • 2 pork shanks
  • 2 tablespoons olive oil
  • water to cover
  • 1 large onion, cut into chunks
  • 1 stalk celery, coarsely chopped
  • 1.5 pounds ground pork
  • 1 small onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon mustard powder
  • 0.66666668653488 cup toasted flour
Instructions:
  • Combine sea salt, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp black pepper, nutmeg, and garlic salt in a bowl. Use the mixture to coat the pork shanks generously.
  • In a large saucepan over medium heat, heat 2 tablespoons of olive oil. Brown the pork shanks on all sides for 2 to 3 minutes. Add enough water to cover the shanks, then mix in coarsely chopped onion and celery. Bring to a boil, then simmer for 2 to 3 hours until the pork is tender and easily comes off the bones.
  • Transfer the succulent pork shanks to a cutting board and delicately shred the meat with finesse.
  • After removing bones, onion, and celery, strain the cooking liquid and return it to the saucepan. Mix in the shredded pork.
  • Combine ground pork, diced onion, fresh parsley, a hint of cinnamon, a touch of cloves, fragrant ginger, zesty mustard powder, a pinch of salt, and a dash of pepper in a spacious bowl. Form into meatballs.
  • Transfer the toasted flour to a shallow dish and coat the meatballs evenly in it.
  • In a large skillet over medium-high heat, heat up 2 tablespoons of luxurious olive oil. Sear the meatballs in batches until beautifully browned, approximately 1 minute for each side.
  • Incorporate browned meatballs into shredded pork stew. Let simmer, mixing in remaining toasted flour, until meatballs are fully cooked and stew thickens, approximately 30 minutes.

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