Spanish Pork Braise
From darbar 16 years agoIngredients
- pork shopping list
- 6 2 1/2-inch-thick pork shank pieces shopping list
- 1/2 pig's foot (optional) shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 large carrots, chopped shopping list
- 1 large onion, chopped shopping list
- 5 large garlic cloves, chopped shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 1 28-ounce can plum tomatoes in juice, tomatoes coarsely chopped shopping list
- 2 cups low-salt chicken broth shopping list
- 1 cup medium-dry sherry shopping list
- 3 dried ancho chiles,* halved, stemmed, seeded shopping list
- 2 tablespoons tomato paste shopping list
- 1 tablespoon chili powder shopping list
- 1 tablespoon Spanish sweet paprika (pimentón dulce) or Hungarian sweet paprika shopping list
- 2 teaspoons ground cumin shopping list
- 1 teaspoon ground coriander shopping list
- 1 1/4 pounds smoked ham shanks shopping list
- garbanzo beans and gremolata shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained shopping list
- 1 large garlic clove, minced shopping list
- Large pinch of saffron threads shopping list
- 2 thin prosciutto slices, finely chopped shopping list
- 1/4 cup finely chopped fresh Italian parsley shopping list
- 1/4 cup chopped toasted almonds shopping list
- 1 tablespoon grated orange peel shopping list
- 4 thin prosciutto slices, torn into strips (for garnish) shopping list
- *dried ancho chiles are available at some supermarkets, specialty foods stores, and Latin markets. shopping list
How to make it
- For pork
- Preheat oven to 350°F. 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, chiles, tomato paste, chili 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.
- Meanwhile, make garbanzo beans and gremolata: 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.
The Rating
Reviewed by 1 people-
i"m surprised this has gone unrated for so long. excellent recipe. ^5
choclytcandy in Dallas loved it
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