Spanish Pork Braise

Ingredients

• 0.3 cup almonds toasted chopped
• 3  ancho chiles dried stemmed halved seeded
• 31 ounce garbanzo beans drained canned (chickpeas)
• 28 ounce canned tomatoes coarsely chopped canned
• 2 large carrots chopped
• 0.5  pig's foot 
• 1 tablespoon chili powder 
• 1 cup medium-dry sherry 
• 1 tablespoon thyme leaves fresh chopped
• 1 large garlic clove minced
• 5 large garlic cloves chopped
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 1.3 pounds ham shanks smoked
• 1 tablespoon hungarian paprika sweet spanish (pimentn dulce)
• 2 cups low-salt chicken broth 
• 2 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 1 tablespoon orange peel grated
• 0.3 cup parsley fresh italian finely chopped
• 15 inch thick pork shank pieces 
• 4  pancetta thin (for garnish)
• 1 pinch of saffron threads 
• 2 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 350°F.
2. Sprinkle pork shanks and pig's foot, if using, with salt and pepper.
3. 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.
4. Add carrots, onion, garlic, and thyme to pot. Sauté until onion softens, about 5 minutes.
5. 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.
6. Return shanks and foot, if using, to pot.
7. 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.
8. 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.
9. Heat oil in medium skillet over medium-low heat.
10. Add beans, garlic, and saffron. Sauté until heated through, about 5 minutes.
11. Mix in chopped prosciutto.
12. Sprinkle beans with salt and pepper.
13. Mix parsley, almonds, and orange peel in small bowl for gremolata.
14. Place 1 pork shank on each of 6 plates. Spoon sauce around. Spoon garbanzo beans around shanks.
15. Sprinkle with some of gremolata. Drape prosciutto strips over shanks.
16. Serve, passing remaining gremolata.