Spanish Pork Braise

Name: Spanish Pork Braise
Total time: 2 h 58 min
Yield: 6 servings
Ingredients: 6 pieces 2 1/2-inch-thick pork shank pieces; ½ piece pigs foot; 2 large carrots; 1 large onion; 5 cloves garlic cloves; 1 tablespoon chopped fresh thyme; 1 can plum tomatoes in juice; 2 cups low-salt chicken broth; 1 cup medium-dry Sherry; 3 whole dried ancho chiles; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 tablespoon Spanish sweet paprika; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1¼ pounds smoked ham shanks; 2 tablespoons extra-virgin olive oil; 2 cans garbanzo beans; 1 clove garlic clove; 1 pinch saffron threads; 2 slices prosciutto; ¼ cup fresh Italian parsley; ¼ cup chopped toasted almonds; 1 tablespoon grated orange peel; 4 slices prosciutto slices; note; note; note

A rich and hearty Spanish-style braised pork dish featuring tender pork shanks cooked with aromatic vegetables, herbs, and spices. Served with saffron-infused garbanzo beans and a bright gremolata topping, this dish combines traditional Spanish and Mediterranean flavors.

6 servings

2 hr 58 min

Published October 4, 2025

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Ingredients

•6 pieces 2 1/2-inch-thick pork shank pieces
•½ piece pigs foot
•2 large carrots
•1 large onion
•5 cloves garlic cloves
•1 tablespoon chopped fresh thyme
•1 can plum tomatoes in juice
•2 cups low-salt chicken broth
•1 cup medium-dry Sherry
•3 whole dried ancho chiles
•2 tablespoons tomato paste
•1 tablespoon chili powder
•1 tablespoon Spanish sweet paprika
•2 teaspoons ground cumin
•1 teaspoon ground coriander
•1¼ pounds smoked ham shanks
•2 tablespoons extra-virgin olive oil
•2 cans garbanzo beans
•1 clove garlic clove
•1 pinch saffron threads
•2 slices prosciutto
•¼ cup fresh Italian parsley
•¼ cup chopped toasted almonds
•1 tablespoon grated orange peel
•4 slices prosciutto slices
•note
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Cooking Instructions

1.
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.
25 min
2.
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.
100 min
3.
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.
38 min
4.
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.
10 min
5.
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.
5 min

Spanish Pork Braise

6 servings

2 hr 58 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

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

•½ piece pigs foot

•2 large carrots

•1 large onion

•5 cloves garlic cloves

•1 tablespoon chopped fresh thyme

•1 can plum tomatoes in juice

•2 cups low-salt chicken broth

•1 cup medium-dry Sherry

•3 whole dried ancho chiles

•2 tablespoons tomato paste

•1 tablespoon chili powder

•1 tablespoon Spanish sweet paprika

•2 teaspoons ground cumin

•1 teaspoon ground coriander

•1¼ pounds smoked ham shanks

•2 tablespoons extra-virgin olive oil

•2 cans garbanzo beans

•1 clove garlic clove

•1 pinch saffron threads

•2 slices prosciutto

•¼ cup fresh Italian parsley

•¼ cup chopped toasted almonds

•1 tablespoon grated orange peel

•4 slices prosciutto slices

•note

Cooking Instructions

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.

25 min

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.

100 min

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.

38 min

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.

10 min

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.

5 min