Spanish Pork Braise

Ingredients

• 1 cup medium-dry Sherry
• 2 cups low-salt chicken broth
• 1 28-ounce can plum tomatoes in juice
• 1 tablespoon fresh thyme
• 2 tablespoons tomato paste
• 2 slices prosciutto
• ¼ cup fresh Italian parsley
• + 19 more ingredients
• • 1 ¼ pounds smoked ham shanks
  • ¼ cup chopped almonds
  • 1 tablespoon Spanish sweet paprika (pimentn dulce) or Hungarian sweet paprika
  • 5 large garlic cloves
  • 4 slices prosciutto
  • 1 tablespoon grated orange peel
  • 6 2 1/2-inch-thick pork shank pieces
  • ½ pig's foot
  • 2 tablespoons extra-virgin olive oil
  • 3 dried ancho chiles
  • 1 large onion
  • 2 large carrots
  • Large pinch of saffron threads
  • 2 15 1/2-ounce cans garbanzo beans (chickpeas)
  • 1 large garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder

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. ...

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