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CyberCom™ :: Recipes :: Traditional Meatballs & Pig Shank Stew

A Romanian classic desert... but softer!

Traditional Meatballs & Pig Shank Stew

A Québec Holidays Traditional...

PREPARATION: 1 hour 30 minutes
COOKING: 3 hours (shanks), 15 minutes (meatballs), 15 minutes (final composition)
REST: 15 minutes
TOTAL: 5 hours 15 minutes
PORTION(S): 6-8 servings

INGREDIENTS (pig shanks)

INGREDIENTS (meatballs)


PREPARATION (pork shanks)

  1. In a large saucepan over medium heat, slightly brown the onions in the oil for about 5 minutes. Add the garlic, pork knuckles and spices. Salt and pepper to taste.
  2. Cover with water and bring to a boil. Skim and simmer over medium heat for about 3 hours or until meat flakes with a fork. During cooking, add water so that the shanks are covered at all times.
  3. Using a skimmer, remove the shanks from the broth. Place in a large dish and let cool. Degrease the broth and keep 30 ml (2 tablespoons) of fat. Discard the rest of the fat. Pass the broth through a sieve. Reserve at least 1 liter (4 cups) for the sauce (see note).
  4. Bone and degrease the meat, keeping the pieces as whole as possible. Set aside.

PREPARATION (meatballs and final)

  1. In a bowl, mix the meat and eggs well. Gradually add the garlic, French shallot, breadcrumbs, salt and pepper and mix well with your hands until smooth.
  2. Using a small ice cream spoon of about 15 ml (1 tbsp), form small balls with the meat mixture and finish shaping them with lightly oiled hands. (Yields about 50 meatballs)
  3. In a skillet, brown the dumplings over medium-high heat on all sides, without cooking completely (for about 5 minutes). Set aside.
  4. In a saucepan, soften the carrot, celery and garlic in the reserved pork fat (30 ml / 2 tbsp). Add the cooking broth, reserved and the beef broth. Bring to a boil and simmer for about 5 minutes. Pour in the flour in a fine rain, whisking constantly. Simmer for about 5 minutes.
  5. Pass the sauce through a sieve. Return to the pot. Add the meatballs and the reserved meat. Continue cooking for about 15 minutes. Adjust seasoning. Serve with steamed potatoes.
Keep a little more cooking broth from the pork knuckles to dilute the sauce if needed. You can buy toasted flour at the grocery store, but you can also make it yourself. Here's how: Place the flour in a large glass (Pyrex®-style) measuring cup. Cook the flour in the microwave for 1 minute at a time and mix well. Repeat this last operation until the desired color is obtained. When finished, let the flour cool, then sift it for a few minutes. Remember that the more the flour is toasted, the less it thickens. It should therefore ideally stop cooking once it has a golden to light brown color.

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