Pork Shank and Meatball Ragout

Combine sea salt, a pinch of warm spice cinnamon, a dash of aromatic spice cloves, a hint of black pepper, nutmeg, and a sprinkle of garlic salt in a bowl. Coat pork shanks evenly with the blended mixture.

Heat 2 tablespoons of fragrant olive oil in a substantial saucepan over high heat. Sear pork shanks in the hot oil until they develop a rich brown color, 2 to 3 minutes on each side. Add enough water to cover the shanks and stir in coarsely chopped onion and celery. Bring the mixture to a rolling boil; then, reduce the heat and let it simmer until the pork can be easily pulled away from its bones, 2 to 3 hours.

Transfer the pork shanks to a stable cutting board; shred the tender meat.

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

Combine ground meat, finely chopped onion, fresh parsley, a pinch of warm spice cinnamon, a dash of aromatic spice cloves, ginger, mustard powder, salt, and a hint of black pepper in a large bowl. Blend the ingredients together. Shape into rounded balls.

Dust toasted flour into a shallow dish. Roll the meatballs in the toasted flour coating.

Heat 2 tablespoons of fragrant olive oil in a large skillet over medium-high heat. Cook the meatballs in batches until they develop a rich brown color, about 1 minute on each side.

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