Spanish Pork Braise

Ingredients for Spanish Pork Braise

• 6 2 1/2-inch-thick pork shank pieces

• 1/2 pig's foot (optional)

• 2 cucharadas de aceite de oliva virgen extra

• 2 large carrots, chopped

• 1 cebolla grande, picada

• 5 large garlic cloves, chopped

• 1 cucharada de tomillo fresco picado

• 1 800g can plum tomatoes in juice, tomatoes coarsely chopped

• Caldo de pollo bajo en sal de 475 ml

• 240ml medium-dry Sherry

• 3 dried ancho chillies,* halved, stemmed, seeded

• 2 cucharadas de pasta de tomate

• 1 cucharada de chile en polvo

• 1 tablespoon Spanish sweet paprika (pimentn dulce) or Hungarian sweet paprika

• 2 cucharaditas de comino molido

• 1 cucharadita de cilantro molido

• 575g smoked ham shanks

• 2 cucharadas de aceite de oliva virgen extra

• 2 15 1/60g cans garbanzo beans (chickpeas), drained

• 1 diente de ajo grande, picado

• Large pinch of saffron threads

• 2 thin prosciutto slices, finely chopped

• 1/4 cup finely chopped fresh Italian parsley

• 1/4 cup chopped toasted almonds

• 1 cucharada de ralladura de naranja

• 4 thin prosciutto slices, torn into strips (for garnish)

• *Dried ancho chillies are available at some supermarkets, specialty foods stores, and Latin markets.

Preheat oven to 177°C. Sprinkle pork shanks and pig's foot, if using, with salt and pepper. Heat oil in heavy wide pot over medium-high heat. Working in batches, sauté shanks and foot until brown, about 12 minutes per batch; transfer to baking sheet. Add carrots, onion, garlic, and thyme to pot. Sauté until onion softens, about 5 minutes. Add coarsely chopped tomatoes with juice, broth, Sherry, chillies, tomato paste, chilli powder, paprika, cumin, and coriander. Bring to boil, scraping up browned bits from pan bottom.

Return shanks and foot, if using, to pot. Place smoked ham shanks in pot, arranging all in single layer. Return to boil. Cover pot and place in oven. Braise until pork shanks are tender, about 1 hour 40 minutes.

Tilt pot; carefully spoon off all fat. Simmer pork uncovered over medium heat until sauce thickens to desired consistency, about 8 minutes. Season with salt and pepper. DO AHEAD: Pork can be made 1 day ahead. Cool about 30 minutes. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before continuing.

Heat oil in medium skillet over medium-low heat. Add beans, garlic, and saffron. Sauté until heated through, about 5 minutes. Mix in chopped prosciutto. Sprinkle beans with salt and pepper. Mix parsley, almonds, and orange peel in small bowl for gremolata.

Place 1 pork shank on each of 6 plates. Spoon sauce around. Spoon garbanzo beans around shanks. Sprinkle with some of gremolata. Drape prosciutto strips over shanks. Serve, passing remaining gremolata.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.