For a richer flavor, consider using chicken or beef broth instead of water for the stew. A splash of dry red wine added to the stew during the simmering process can enhance the depth of flavor. Serve this hearty stew with crusty bread for soaking up the delicious sauce, or over a bed of creamy mashed potatoes or polenta for a truly comforting meal. For added flavor dimension, consider adding a bay leaf or a sprig of thyme to the stew while it simmers. Remember to remove it before serving.
Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
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PREP TIME40 mins
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COOK TIME2 hrs 45 mins
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TOTAL TIME3 hrs 25 mins
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SERVING4 People
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VIEWS10
A deeply satisfying and aromatic French-inspired stew featuring tender pork shanks and flavorful homemade meatballs, simmered in a rich, spiced broth. This rustic dish is perfect for a chilly evening, offering a comforting and unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol148 mg
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Fiber4 g
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Protein49 g
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Saturated Fat12 g
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Sodium2193 mg
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Sugar3 g
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Fat41 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, combine the sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt. Rub this aromatic mixture generously all over the pork shanks.
02
StepHeat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan or Dutch oven. Sear the seasoned pork shanks in the hot oil until browned on all sides (approximately 2-3 minutes per side). Add the coarsely chopped onion and celery. Pour in enough water to completely cover the shanks. Bring to a boil, then reduce the heat to a gentle simmer. Cover and let simmer for 2-3 hours, or until the pork is tender and easily pulls away from the bone.
03
StepCarefully remove the pork shanks from the pot and transfer them to a cutting board. Once cool enough to handle, shred the pork using two forks.
04
StepStrain the cooking liquid through a fine-mesh sieve, discarding the bones, onion, and celery. Return the strained liquid to the saucepan. Stir in the shredded pork.
05
StepIn a large bowl, thoroughly combine the ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper. Shape the mixture into small, uniform meatballs.
06
StepPlace the toasted flour in a shallow dish. Roll each meatball in the toasted flour, ensuring it is evenly coated.
07
StepHeat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, cook the meatballs until browned on all sides (approximately 1 minute per side).
08
StepGently stir the browned meatballs into the shredded pork stew. Simmer, stirring occasionally and adding any leftover toasted flour to thicken the stew, until the meatballs are cooked through and no longer pink in the center (about 30 minutes). The stew should be rich and thickened to your desired consistency.
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Dangelo Metz
Jun 28, 2025I added a splash of red wine to the stew for extra depth. Highly recommend!
Maximillia Wisoky
Jun 26, 2025Absolutely delicious! The aroma while it was simmering filled the whole house.
Shanny Okeefe
Jun 24, 2025Freezes well! I made a big batch and portioned it out for easy weeknight meals.
Russel Blanda
Jun 24, 2025I made this for a dinner party, and it was a huge hit. Everyone asked for the recipe!
Lavina Oconnell
Jun 23, 2025The meatballs were so tender and flavorful. My family loved it!
Kylee Hoppe
Jun 19, 2025This stew is perfect for a cold winter night. Comfort food at its finest!
Bernice Johnston
Jun 16, 2025The recipe was easy to follow, and the result was a restaurant-quality dish.
Diana Grady
Jun 15, 2025Next time, I'll try using pork shoulder instead of shanks for a different texture.