Meatball and Potato Stew

Instructions

1. 1

   Place all ingredients in a large pot. Cover with water

2. 2

   and bring to a boil. Season with salt. Skim, then simmer

3. 3

   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

4. 4

   (2 cups) of the meat for use in Tagliatelle with Pigs’ Feet.