Place all ingredients in a large pot. Cover with water
and bring to a boil. Season with salt. Skim, then simmer
gently until the meat is tender and falls easily from the bone, about 2 hours. Strain, reserving the cooking liquid. Debone the hocks and set the meat aside. You should have about 1 litre (4 cups) of meat. Set aside and refri-gerate 250 ml (1 cup) of the cooking liquid and 500 ml
(2 cups) of the meat for use in Tagliatelle with Pigs’ Feet.
In a cast-iron or other skillet over medium heat, brown the flour, stirring constantly until caramel-coloured. Press the flour through a sieve and set aside on a plate.
In a bowl, combine the ground pork, cinnamon, cloves, egg and breadcrumbs. Season with salt and pepper. Shape into 2.5-cm (1-inch) balls. Dredge in the toasted flour.
In a large pot over medium-high heat, brown the meatballs in the oil. Add the onion and garlic and continue cooking for 3 minutes. Add the carrots, potatoes and remaining flour. Combine thoroughly. Deglaze with the Worcestershire sauce and cooking juices from the hocks. Season with salt and pepper. Bring to a boil and simmer over medium heat until the vegetables are tender, about 25 minutes. Add the shank meat and simmer gently for 15 minutes. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.