Pork shanks:
4 onions, peeled and halved
15 ml olive oil
3.5 kg pork shanks with rind, halved
4 cloves
4 bay leaves
2 cinnamon sticks
Meatballs:
1 shallot, peeled and chopped
1 egg
1 kg ground pork
30 g breadcrumbs
1 tsp old-fashioned mustard
Stew:
1 carrot, minced
1 stalk of celery, minced
2 tbsp Pork fat or olive oil
1 liter pork shank cooking broth
105g light toasted flour
In a large saucepan over medium heat, brown the cut side of the onions in the oil for 5 minutes. Add the pork and spices. Season with salt and pepper. Cover with water. Bring to a boil. Skim and simmer over medium heat 3 hours or until meat flakes with a fork. While cooking, add water so the shanks are covered at all times.
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 tbsp.) of fat. Discard the rest of the fat. Pass the broth through a sieve. Reserve at least 1 liter for the sauce.
Bone and degrease the meat, keeping the pieces as whole as possible.
Preheat the oven to 200C.bLine two baking sheets with silicone mat or parchment paper.
In a small food processor, finely chop the shallot. Add the egg and mix a few times. Place in a large bowl. Add the pork, breadcrumbs and mustard. Season with salt and pepper. Mix well with your hands.
Using a small 15 ml l ice cream scoop, shape the meat mixture into balls and finish shaping them with lightly oiled hands. Distribute on the baking sheets.
Bake, one sheet at a time, 15 minutes or until meatballs are cooked through, stirring halfway through cooking.
In a saucepan over medium heat, soften the carrot and celery in the reserved pork fat (2 tbsp / 30 mL). Add the reserved cooking broth and beef broth. Bring to a boil and simmer for 5 minutes. Pour in the flour whisking constantly. Simmer for 5 minutes.
Pass the sauce through a sieve. Return to the pot. Add the meatballs and the reserved meat. Continue cooking for 10 minutes. Adjust seasoning. Serve with steamed potatoes.