• 3 lb. (1.3 kg) pork shanks (osso bucco) in large slices without rind
• 1 tsp. ground cinnamon
• ½ tsp. ground clove
• ½ tsp. ground ginger
• ½ tsp. paprika
• ¼ tsp. nutmeg
• Olive oil
• 2 yellow onions, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups of Maudite beer by Unibroue
• 6 cups of water (enough to cover)
• 1 bay leaf
• Salt and freshly ground pepper
INGREDIENTS FOR THE MEATBALLS
• ½ cup of flour
• 2 cups of diced bread
• ½ cup of milk
• 1 lb. lean ground pork
• ½ lb. lean ground beef
• ¾ cup carrot, chopped very finely
• ¾ cup celery, chopped very finely
• 1 small yellow onion, chopped very finely
• 2 tablespoons dried parsley
• ½ tsp. teas of Provence herbs
• ½ tsp. ground cinnamon
• ½ tsp. ground clove
• ½ tsp. dry mustard
• Remove the pork shanks from the fridge 30 minutes before cooking.
• In a bowl, combine cinnamon, cloves, ginger, paprika and nutmeg then mix well. Generously season the meat with salt and pepper then sprinkle the spices everywhere. Massage well to penetrate the flavours and set aside.
• In a large dutch oven casserole over medium-high heat, add about 3 tablespoons olive oil and add the shanks. Sear on all sides until dark brown, about 10 to 12 minutes total. Add oil as needed. Place shanks on a plate and set aside.
• Add the onions and garlic followed by a thin stream of olive oil. Cook for 5 to 6 minutes, stirring, to soften.
• Deglaze with the beer and scrape the bottom to get all the flavors! Return the meat to the casserole and add the water and bay leaf. Stir, bring to a boil and then reduce to low heat. Cover and simmer for 2 hours or until meat is very tender. Stir occasionally. (Meanwhile, make the meatballs.)
Remove the meat from the broth and let cool for 15 minutes. Remove meat from the shanks, pulling it and taking care to discard the fatty parts. Put the meat back in the broth and keep warm.
• For meatballs: In a skillet over medium-high heat, add the flour. Cook for 5 to 6 minutes, stirring until it becomes a caramel color. Sift the flour and separate into two equal parts. Set aside.
• In a bowl, add bread and milk then toss. Soak for 2 minutes.
• In a large bowl, add the soaked bread and the remaining ingredients (except the grilled flour) and season with salt and pepper generously. Mix well with your hands for 3 to 4 minutes. Form balls using about 1tablespoon at a time. Reserve in the fridge until your shanks are cooked.
• Roll the meatballs in a half of the grilled flour, to cover slightly, and put in the broth.
• Pour the rest of the grilled flour (the reserved part + if there are some left from the meatballs) in a large bowl with a couple of ladles of the broth then mix well to dissolve the flour. Pour into the casserole.
• Bring to a boil, reduce to low heat and simmer uncovered for 1 hour, stirring occasionally. Remove the fat that accumulates on top. Serve with bread and mashed potatoes!