Quebec Ragout of Pork Shanks with Spiced Meatballs

Name: Quebec Ragout of Pork Shanks with Spiced Meatballs
Prep time: 40 min
Cook time: 2 h 45 min
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Canadian, French
Ingredients: 0.25 tsp Black Pepper; 0.67 cup Cake Flour; 1 stalk Celery; 1 whole Diced Yellow Onion; 0.25 tsp Dry Mustard; 2 tbsp Fresh Parsley; 0.13 tsp Garlic Salt; 0.5 tsp Ground Cinnamon; 0.25 tsp Ground Cloves; 0.25 tsp Ground Ginger; 0.13 tsp Ground Nutmeg; 1.5 lb Ground Pork; 2 tbsp Olive Oil; 2 whole Pork Shank; 0.25 tsp Salt; 1 tbsp Sea Salt; 1 cup Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Canadian 🇨🇦French 🇫🇷 High-Protein 💪Low-Carb Low-Sodium Carnivore 🥩Comfort-Food Anabolic Diet

Quebec Ragout of Pork Shanks with Spiced Meatballs brings tender, slow-simmered shank and fragrant meatballs together in a velvety, toasted-flour gravy. Warm notes of cinnamon, cloves, and nutmeg mingle with pork richness for a cozy, aromatic bowl. Serve it for a hearty winter dinner or a special family gathering when you want comforting depth and old-world flavor.

Prep40 mins
Cook2 hrs 45 mins
Serves4
DifficultyMedium

1

Combine sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt in a bowl. Rub the salt mixture all over the pork shanks.
2

Heat 2 tablespoons olive oil in a large saucepan. Brown the pork shanks in the hot oil, 2 to 3 minutes per side. Add enough water to cover the shanks. Stir in the coarsely chopped onion and celery. Bring to a boil; reduce the heat and simmer until the pork can be easily removed from the bones, 2 to 3 hours.
3

Move the pork shanks to a cutting board; shred the pork.
4

Strain the cooking liquid, discarding the bones, onion, and celery. Return the strained liquid to the saucepan. Stir in the shredded pork.
5

Mix the ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper in a large bowl. Shape into balls.
6

Place the toasted flour in a shallow dish. Roll the meatballs in the toasted flour.
7

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the meatballs in batches until browned, about 1 minute per side.
8

Stir the browned meatballs into the shredded pork stew. Simmer, stirring in the leftover toasted flour, until the meatballs are no longer pink in the center and the stew is thick, about 30 minutes.