Ingredients and Weight:
- Pork shanks (8 pieces): 3.5 pounds
- Ground pork: 1 pound
- Italian sausage: 1 pound
- Onion (chopped): 2 cups
- Carrots (chopped): 2 cups
- Celery (chopped): 2 cups
- Garlic (minced): 6 cloves
- Tomato paste: 3 tablespoons
- Red wine (optional): 1 cup
- Beef broth: 4 cups
- Chicken broth: 2 cups
- Bay leaves: 3
- Thyme (fresh or dried): 1 tablespoon
- Salt and pepper: to taste
Preparation Time:
45 minutes
Cooking Time:
2-3 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Season the pork shanks with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat some oil over medium heat.
- Brown the pork shanks on all sides. Remove from the pot and set aside.
- Add the onion, carrots, celery, and garlic to the pot and sauté until softened.
- Stir in the tomato paste and cook for 1 minute.
- Deglaze the pan with red wine, if desired. Allow the wine to reduce by half.
- Add the beef and chicken broths, bay leaves, and thyme.
- Bring to a simmer and add the pork shanks back to the pot.
- In a bowl, combine the ground pork, Italian sausage, salt, and pepper. Mix well and form into 1-inch meatballs.
- Add the meatballs to the stew and simmer for 30 minutes, or until cooked through.
- Taste and adjust seasonings as needed.
- Serve hot with mashed potatoes, rice, or pasta.
Nutritional Information:
Per serving (1 cup):
- Calories: 550
- Fat: 30 grams
- Protein: 40 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Rich and flavorful stew with tender pork shanks and savory meatballs.
- Comforting and hearty dish perfect for cold weather.
- Can be made ahead of time and reheated when ready to serve.
User Comments:
- "Absolutely delicious! The meat was falling off the bone and the meatballs were so flavorful." - John Doe
- "I love how easy this dish was to make, and it tastes like it came from a fancy restaurant." - Jane Smith
- "This stew is perfect for a special occasion or a cold winter night." - Mark Jones
Special Precautions and Tips:
- Be sure to brown the pork shanks well before adding the vegetables to create a rich flavor.
- If you don't have red wine, you can substitute with an extra cup of beef broth.
- You can add other vegetables to the stew, such as potatoes, green beans, or peas.
- To make the stew ahead of time, cook it as directed and allow it to cool completely. Store in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
