Pork shanks
4 onions, peeled and halved
15 ml (1 tbsp) Olive oil
3.5 kg pork shanks with rind, halved (about 4 legs)
5 ml (1 tsp) juniper berries
4 cloves
4 bay leaves
2 cinnamon sticks
Meatballs
1 shallot, peeled and quartered
1 egg
500 g ground pork
500 g ground beef
1 tsp ground cinnamon
1 tsp ground clove
30 g (1/4 cup) breadcrumbs
15 ml (1 tbsp) old-fashioned mustard
Gravy
1 carrot, minced
1 stalk of celery, minced
30 ml (2 tbsp) pork fat or olive oil
1 liter pork shank cooking broth
1 liter beef broth
100 g (3/4 cup) lightly toasted flour
Pork shanks
In a large saucepan over medium heat, brown the cut side of the onions in the oil for 5 minutes. Add the pork shanks, spices, 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. During cooking, add water so that the shanks are covered at all times.
Using a skimmer, remove the shanks from the broth. Place in a large dish and let cool. De-grease 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 for the gravy.
Separate out the meat from the bones, keeping the pieces as whole as possible. Set aside.
Meatballs
Meanwhile, place the rack in the center of the oven. Preheat the oven to 200C (400F). Line two baking sheets with silicone mats 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, mustard, salt and pepper. Mix well with your hands.
Using a small 15 ml (1 tbsp) ice cream scoop, shape the meat mixture into balls and finish shaping them with lightly oiled hands. Distribute on the baking sheets (you will get about 85 meatballs). Bake, one sheet at a time, 15 minutes or until meatballs are cooked through, stirring halfway through cooking. Reserve.
Gravy
In a pot 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 in a fine rain, 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.
