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Ingredients

• pork
• 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 (pimentón dulce) or Hungarian sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 1/4 pounds smoked ham shanks
• garbanzo beans and gremolata
• 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.

Description

A Really Unique Recipe. A Different And Great Take On Osso Bucco. The Ingredients Are Not That Difficult To Find. Most Supermarkets Carry Them Or A Good Butcher Will. I Would Suggest Making It A Day Before At Least -- That Way All The Fat Will Have Conge

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