Rich stew from a French recipe.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Stew:
Meatballs:

Directions

Instructions Checklist
  • Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.

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  • Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.

  • Transfer pork shanks to a cutting board; shred pork.

  • Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.

  • Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.

  • Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.

  • Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of celery and onion. The actual amount of celery and onion consumed will vary.

Nutrition Facts

632 calories; 40.8 g total fat; 148 mg cholesterol; 2193 mg sodium. 16.4 g carbohydrates; 48.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
02/18/2019
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. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/18/2019
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. Read More
Rating: 4 stars
02/18/2019
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. Read More