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

There are few dishes that embody the heartiness and comfort of traditional French cuisine quite like Ragout de Pattes de Cochon, or Pork Shank and Meatball Stew. This rustic and flavorful stew combines the rich, tender meat of pork shanks with savory meatballs, simmered in a luscious, aromatic sauce. This dish is a testament to the French culinary tradition of utilizing every part of the animal, turning humble ingredients into a sumptuous and satisfying meal.

One of the hallmarks of t...

One of the hallmarks of traditional French cooking is the focus on using fresh, seasonal ingredients to create dishes that are both delicious and satisfying. Ragout de Pattes de Cochon exemplifies this philosophy, as it is a dish that is best enjoyed during the colder months, when a hearty stew can warm the body and soul. The combination of tender pork shanks and flavorful meatballs, cooked slowly in a rich, aromatic sauce, makes for a truly satisfying and comforting meal.

While the name "pattes de cochon" may sound exotic to some, it simply means "pork shanks" in French. This cut of meat comes from the lower portion of the leg of the pig and is known for its rich, succulent flavor. When combined with well-seasoned meatballs and simmered in a savory sauce, the pork shanks become exceptionally tender and flavorful, creating a truly luxurious stew.

The process of making Ragout de Pattes de Cochon may seem complex at first glance, but it is actually quite straightforward and can easily be adapted to suit different tastes and preferences. The key to a successful ragout lies in slow cooking, allowing the flavors to meld and develop over time. Whether served over creamy mashed potatoes or alongside crusty bread, this dish is sure to be a hit at any dinner table.

Whether you are a seasoned home cook or simply looking to expand your culinary horizons, Ragout de Pattes de Cochon is a dish that is not to be missed. Its rich, complex flavors and comforting, hearty nature make it a standout in French cuisine, and a true expression of the joys of cooking with simple, high-quality ingredients. So, roll up your sleeves, gather your ingredients, and prepare to savor every delicious bite of this classic French stew. Bon appétit!

Ingredients

1 tablespoon coarse sea salt, or to taste
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
⅛ 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 ½ pounds ground pork
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup toasted flour
2 tablespoons olive oil

Information

Prep Time: 40 mins
Cook Time: 2 hrs 45 mins
Total Time: 3 hrs 25 mins
Servings: 4

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.

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.

Transfer pork shanks to a cutting board; shred pork.

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

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.

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

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

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.

Nutrition

632 cal.

Total Fat: 41g
Saturated Fat: 12g
Cholesterol: 148mg
Sodium: 2193mg
Total Carbohydrate: 16g
Dietary Fiber: 4g
Total Sugars: 3g
Protein: 49g
Vitamin C: 8mg
Calcium: 82mg
Iron: 3mg
Potassium: 685mg

How to Make Ragout de Pattes de Cochon (Pork Shank and Meatball Stew) - A Step-by-Step Guide

Ingredients

Information

Nutrition

632 cal.

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