Pork shank and meatball stew

    3 hours 15 min

    This flavourful pork shank (or knuckle) and meatball stew is a traditional hearty dish served during the harsh winter in Quebec, or for special occasions like Christmas or sugar shack time.

    1 person made this

    Serves: 8 

    • For the stew
    • 1 tablespoon coarse sea salt, or to taste
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon garlic salt
    • 2 pork shanks, cleaned and cut into big pieces
    • 2 tablespoons olive oil
    • 1 large onion, in chuncks
    • 1 celery stalk, roughly chopped
    • For the meatballs
    • 700g minced pork
    • 1 small onion, finely chopped
    • 2 tablespoons freshly chopped parsley
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground clove
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon mustard powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 60g toasted flour
    • 2 tablespons olive oil

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. For the stew: Mix together sea salt, cinnamon, cloves, black pepper, nutmeg and garlic salt; rub this mixture all over the shanks. Heat oil in a large pan and brown the shanks in a big saucepan. Add enough water to cover the shanks; stir in chopped onion and celery. Bring to the boil; reduce heat and simmer until the meat can easily be removed from the bones, about 2 to 3 hours.
    2. Remove shanks from the cooking stock and shred the pork. Pass the cooking stock through a sieve and add strained liquid back into the saucepan. Stir in shredded pork. Discard bones, cooked onions and celery.
    3. To make the meatballs: Mix minced pork, chopped onion, fresh parsley and spices together until well combined. Shape into balls, then roll in the toasted flour. Heat oil in a pan and brown the meatballs on all sides before adding them to the stew. Cook for 30 minutes, adding any leftover toasted flour to thicken the stew.

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