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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
30 mins
Total Time
3 h
Serves
6-8

Ingredients

15 ml
olive oil
900 g
pork shanks
1 L
chicken broth
2
onion(s)
2
bay leaves
3
cloves
15 ml
of thyme
To taste
450 g
veal
450 g
beef
1
onion(s)
2
cloves of garlic
15 ml
dijon mustard
125 ml
breadcrumbs
1 pinch
of cloves
1 pinch
of ground nutmeg
To taste
1
egg
175 ml
flour
1 L
chicken broth

Preparation

Step 1
Heat oil in a saucepan and brown pork shanks on all sides. Add remaining ingredients; season to taste, and bring to a boil. Simmer gently for about 3 hours, or until meat easily pulls from bone with a fork.
Step 2
Pull pork into shreds and reserve.
Step 3
Mix ground veal and beef in a bowl. Add onion, garlic, mustard, breadcrumbs, seasoning, and egg. Shape into meatballs and reserve.
Step 4
Cook flour in a skillet over medium-high heat or on a baking sheet in a 200°C (400°F) oven, stirring until lightly browned. Watch closely so as not to overcook it.
Step 5
Bring chicken broth to a boil in a large saucepan. Whisk in browned flour to incorporate, and then add reserved meatballs and shredded pork. Reduce heat to medium and continue cooking for 30 minutes.
Step 6
Serve with fresh bread, white and yellow potatoes, and beets.

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