Spanish Pork Braise

Ingredients for Spanish Pork Braise

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

• 1/2 pig's foot (optional)

• 2 tablespoons extra-virgin olive oil

• 2 large carrots, chopped

• 1 large onion, chopped

• 5 large garlic cloves, chopped

• 1 tablespoon chopped fresh thyme

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

• 475ml low-salt chicken broth

• 240ml medium-dry Sherry

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

• 2 tablespoons tomato paste

• 1 tablespoon chilli powder

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

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 575g smoked ham shanks

• 2 tablespoons extra-virgin olive oil

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

• 1 large garlic clove, minced

• 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 tablespoon grated orange peel

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

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

How to make Spanish Pork Braise

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.