- 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.