Name: Spanish Pork Braise
Yield: Males 6 servings
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 (pimentn dulce) or Hungarian sweet paprika; 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); *Dried ancho chiles are available at some supermarkets, specialty foods stores, and Latin markets.

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Spanish Pork BraiseNoel Barnhurst

Order pork shanks and pig's foot from nimanranch.com or 866-808-0340.

Recipe notes

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