Ragout de Pattes de Cochon Pork Shank and Meatball Stew

Name: Ragout de Pattes de Cochon Pork Shank and Meatball Stew
Prep time: 30 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Québécois
Ingredients: 2 kg pork shanks (cleaned); 500 g ground pork; 1 egg (beaten); 1/2 cup breadcrumbs; 1 tsp salt; 1/2 tsp pepper; 1 tbsp fresh parsley (chopped); 2 tbsp olive oil; 1 large onion (chopped); 3 cloves garlic (minced); 3 carrots (sliced); 1 litre chicken stock; 1 cup red wine; 2 tbsp tomato paste; 2 tsp dried thyme; 2 bay leaves; to taste salt and pepper

240 min 6 servings Medium

All Recipes

Experience the rich flavours of Québec with this hearty ragout de pattes de cochon, a comforting stew of pork shanks and meatballs.

Prep

30 min

Cook

180 min

Total

240 min

Servings

Difficulty

Medium

Ragout de pattes de cochon is a traditional Québécois dish, beloved for its rich, comforting flavours and hearty ingredients. This stew combines tender pork shanks with savoury meatballs, simmered in a fragrant broth that captures the essence of Canadian home cooking. This version of ragout de pattes de cochon embraces authentic Québécois techniques, ensuring each bite delivers the robust and rustic taste that makes this dish a family favourite. Ideal for those looking to explore regional Canadian cuisine, this stew is perfect for gathering family and friends around the dinner table. Whether you are a seasoned cook or a beginner, this recipe provides clear instructions and helpful tips to guide you through creating a delicious ragout that everyone will enjoy.

Ingredients

Servings

For the Pork Shanks

For the Meatballs

For the Stew

Instructions

Prepare the Meatballs

In a large bowl, combine ground pork, egg, breadcrumbs, salt, pepper, and parsley. Mix until well combined and form into 2.5 cm (1 inch) meatballs.

Pro tip: Keep your hands wet to prevent the mixture from sticking.

Brown the Meatballs

Heat 1 tablespoon of olive oil in a large pot over medium heat. Cook the meatballs in batches until browned on all sides. Remove and set aside.

Pro tip: Do not overcrowd the pan to ensure even browning.

Brown the Pork Shanks

In the same pot, add another tablespoon of olive oil. Brown the pork shanks on all sides over medium-high heat. Remove and set aside.

Pro tip: This step adds depth of flavour to the stew.

Sauté the Vegetables

In the same pot, add onions, garlic, and carrots. Sauté until the onions are translucent, about 5 minutes.

Pro tip: Scrape up any brown bits from the bottom of the pan for added flavour.

Deglaze the Pot

Add red wine to the pot, scraping the bottom to release any stuck bits. Bring to a simmer and cook until the wine is reduced by half.

Pro tip: Reducing the wine intensifies its flavour in the stew.

Simmer the Stew

Return the pork shanks and meatballs to the pot. Add chicken stock, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 2.5 hours.

Pro tip: Check occasionally and add more stock if needed.

Season and Rest

Season the stew with salt and pepper to taste. Remove from heat and let it rest for 30 minutes before serving.

Pro tip: Resting allows the flavours to meld beautifully.

💡

Tips & Tricks

Use fresh herbs for a more aromatic stew.
Cook the meatballs in batches to ensure even browning.
Deglaze the pan for enriched flavour.
Let the stew rest for deeper flavours.

Serving Suggestions

Serve your ragout de pattes de cochon with crusty bread or over creamy mashed potatoes to soak up the rich broth. A side of steamed vegetables or a fresh green salad complements the hearty stew perfectly. This stew can be made ahead of time, as the flavours will only deepen with a day or two of refrigeration. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months for a convenient, ready-to-heat meal.

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