A Romanian classic desert... but softer!

A Québec Holidays Traditional...

INGREDIENTS (pig shanks)

1. 2 kg (3 1/2 lb) pork knuckles (about 4 legs) with rind
2. 2 medium onions, peeled and cut small pieces
3. 15 ml (1 tbsp) olive or canola oil
4. 6 garlic cloves, peeled and finely chopped
5. 4 cloves
6. 2 bay leaves
7. 1 cinnamon sticks or 1 tbsp 1/2 tsp ground cinnamon
8. salt and freshly ground pepper to taste

INGREDIENTS (meatballs)

1. 2 lbs (1 kg) lean ground pork
2. 1 French shallot, finey chopped
3. 2 garlic cloves, finley chopped
4. 2 beaten eggs
5. 1/4 cup (60 ml) breadcrumbs
6. 15 ml (1 tbsp) Old-fashioned mustard

INGREDIENTS (sauce)

1. 1 carrot, sliced into thin rounds (ideally sliced with a mandolin)
2. 1 stalk of celery cut & water; in small pieces
3. 2 garlic cloves, peeled and finely chopped
4. 30 ml (2 tbsp) pork fat or olive or canola oil
5. 1 liter (4 cups) pork shank cooking broth
6. 1 liter (4 cups) beef broth
7. 3/4 cup (180 ml) light toasted flour (see Notes below)

PREPARATION (pork shanks)

1. In a large saucepan over medium heat, slightly brown the onions in the oil for about 5 minutes. Add the garlic, pork knuckles and spices. Salt and pepper to taste.
2. Cover with water and bring to a boil. Skim and simmer over medium heat for about 3 hours or until meat flakes with a fork. During cooking, add water so that the shanks are covered at all times.
3. 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 tablespoons) of fat. Discard the rest of the fat. Pass the broth through a sieve. Reserve at least 1 liter (4 cups) for the sauce (see note).
4. Bone and degrease the meat, keeping the pieces as whole as possible. Set aside.

PREPARATION (meatballs and final)

1. In a bowl, mix the meat and eggs well. Gradually add the garlic, French shallot, breadcrumbs, salt and pepper and mix well with your hands until smooth.
2. Using a small ice cream spoon of about 15 ml (1 tbsp), form small balls with the meat mixture and finish shaping them with lightly oiled hands. (Yields about 50 meatballs)
3. In a skillet, brown the dumplings over medium-high heat on all sides, without cooking completely (for about 5 minutes). Set aside.
4. In a saucepan, soften the carrot, celery and garlic in the reserved pork fat (30 ml / 2 tbsp). Add the cooking broth, reserved and the beef broth. Bring to a boil and simmer for about 5 minutes. Pour in the flour in a fine rain, whisking constantly. Simmer for about 5 minutes.
5. Pass the sauce through a sieve. Return to the pot. Add the meatballs and the reserved meat. Continue cooking for about 15 minutes. Adjust seasoning. Serve with steamed potatoes.