Meatball and Potato Stew
Meatball and Potato Stew
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Ingredients
  • 9 lb (4 kg) pork hocks (shanks)
  • 1 onion, quartered
  • 4 cloves
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 6 sprigs fresh thyme
  • 1 teaspoon (5 ml) peppercorns, crushed
  • 16 cups (4 litres) cold water (approximately)
  • Salt
  • Preparation
  • Place all ingredients in a large pot. Cover with water and bring to a boil. Season with salt. Skim, then simmer ge­ntly until the meat is tender and falls easily from the bone, about 2 hours. Strain, reserving the cooking liquid. Debone the hocks and set the meat aside. You should have about 1 litre (4 cups) of meat. Set aside and refri-gerate 250 ml (1 cup) of the cooking liquid and 500 ml (2 cups) of the meat for use in Tagliatelle with Pigs’ Feet.
  • Description
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