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.

    2 people 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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    Reviews in English (1)


    Grew up in Quebec and this was a special dish at Christmas time and always made the house smell so good with the cinnamon and cloves. I do not brown the pork hawks, no need to. I put them straight into chicken stock (not water) and add my spices and cut up veggies straight to the stock. I also add a carrot and 4 whole cloves of garlic as part of the vegetables. After 3 hours take the meat and veggies out of the stock, refrigerate the stock overnight as the pork hawks have a lot of fat in them that will harden at the top and you can remove it the next day. For the meatballs I used only beef (my mom use to mix beef and pork), did not add ginger as that is not in the original Quebec recipe I grew up with and I upped the amount of cloves, cinnamon and dry mustard to 1/2 tsp. Instead of garlic powder I add 3 minced cloves of garlic, 1/4 cup breadcrumbs and 1 slightly beaten egg. After forming the balls I baked them in a 350F oven for 15 minutes on a baking pan. To brown the flour add it in a preheated 375F oven for about 15 minutes keeping an eye on it and stirring it until it becomes brown. This dish can be served with mashed potatoes, boiled potatoes, rice or pasta.  -  17 Feb 2019  (Review from Allrecipes US | Canada)