French Canadian Ragout

Total Time
Prep 1 hr
Cook 2 hrs

This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOCKS yeck; but try it, it's something new and great! Now, my wife makes it and its just as great! Thanks hon!

Ingredients Nutrition


  1. In a large pot, boil hocks and all all spices.
  2. Boil till all the meat is easily taken off the bones.
  3. Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
  4. Discard bones and unwanted matter.
  5. Set aside.
  6. Stain liquid and hold till later.
  7. In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
  8. Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
  9. If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
Most Helpful

Hi Ray -- Just had to give this five stars because of the flavour! I have made ragout several times for my hubby (he was raised in Northern Ontario and Quebec, and loves this dish), but I have never added cloves or allspice. What a difference it makes! I did have a problem, however: the sauce did not want to thicken, and I added well over a cup of browned flour. What did I do wrong? Usually I brown my flour in melted butter, but thought your method would cut down on the fat content. Wound up adding some Bisto gravy thickener to it and it was fine. Thank you.

Gwen35 November 17, 2006