Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
It’s worth the effort to prepare this flavorful stew, which features spiced pork meatballs and shredded pork shank.
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 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.
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.