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Spanish Pork Braise


Spanish Pork Braise Recipe

Ingredients:
  • 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 28-ounce can plum tomatoes in juice, tomatoes coarsely chopped
  • 2 cups low-salt chicken broth
  • 1 cup medium-dry Sherry
  • 3 dried ancho chiles*, halved, stemmed, seeded
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon Spanish sweet paprika (pimentón dulce) or Hungarian sweet paprkia
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  •  
  • 1 1/4 pounds smoked ham shanks
  • 2 tablespoons extra-virgin olive oil
  • 2 15 1/2-ounce 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)
Directions:
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