Pork Hocks and Meatball Ragout

Low and slow cooking lets these pig's knuckles add big, deep flavour to this meatball ragout.

Ingredients:

2 pork hocks (pig's knuckles) about 2 lbs total

3 tbsps olive oil

1 medium onion, cut in chunks

2 celery stalks, cut in 1" slices

4 tsps chopped garlic

pinch of salt

28 oz can diced tomatoes

1/4 cup balsamic vinegar

1/4 tsp red pepper flakes

1 tsp dry basil

1 tsp dry parsley

Meatballs:

1 lb ground pork or beef

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

salt and pepper to taste

pinch of nutmeg

1/4 tsp dry basil

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil

Prepare the hocks by scoring just through the skin. Heat olive oil in a skillet and brown them on medium high about 1-2 minutes per side. Remove to a plate.

On low to medium heat add the onion and celery and cook to soften then add the garlic and salt for 1 minute before returning the pork to the pan. Add the tomatoes, balsamic vinegar, red pepper flakes, basil and parsley. Cover and bring to a boil, then place in a 300°F oven for 2-3 hours. Turn halfway through the cooking time. Uncover for the last 15-20 minutes and increase the oven temperature to 450°F. You'll know they're done when the meat pulls easily away from the bone.

You can cool them and refrigerate until the next day or continue...

Cut through the skin and fat and remove the meat. Shred or slice and return the meat to the pot.

For the meatballs, combine the ground meat, onion, ginger, dry mustard, salt, pepper, nutmeg and basil. Roll into 1" balls and coat with flour. Brown in hot olive oil and butter.

Add the meat balls to the stew. Bring to a boil then simmer, covered, for 40-45 minutes. Taste and add more salt and pepper if needed.

Serve over rice or mashed potatoes.

Serves 4-6

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