Rustic Spanish Escudella i Carn d'Olla with Artichokes and Sausage

Name: Rustic Spanish Escudella i Carn d'Olla with Artichokes and Sausage
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs beef shank; 1 ham bone; 1 chicken carcass; 2 carrots; 2 leeks; 1 onion; 4 garlic cloves; 1 bay leaf; 10 cups water; 4 pork sausages; 1 lb chorizo; 1/2 lb white beans; 3 artichokes; 3 potatoes; 1/2 small cabbage; Salt and pepper; Fresh parsley

A Hearty Catalan Stew

Discover the rich flavors of Catalonia with this rustic Escudella i Carn d'Olla, featuring tender artichokes and savory sausage.

3 h 30 min
6
Intermediate

Ingredients

For the Broth

2 lbs beef shank

bone-in, cut into chunks

1 ham bone

optional for deeper flavor

1 chicken carcass

cleaned

2 carrots

peeled and halved

2 leeks

washed and sliced

1 onion

quartered

4 garlic cloves

crushed

1 bay leaf

10 cups water

For the Meat

4 pork sausages

sliced

1 lb chorizo

sliced

1/2 lb white beans

soaked overnight

For the Vegetables

3 artichokes

trimmed and quartered

3 potatoes

peeled and chopped

1/2 small cabbage

chopped

For Seasoning

Salt and pepper

to taste

Fresh parsley

chopped for garnish

Preparation

Marinating the Meat

Soak the beans

Soak the white beans overnight in cold water.

Drain and rinse

Drain and rinse the beans before use.

Prepare the meats

Set aside sliced sausages and chorizo.

Ensure all meats are thoroughly cleaned before use.

Preparing the Vegetables

Trim artichokes

Trim and quarter the artichokes, removing any tough leaves.

Chop potatoes

Peel and chop potatoes into bite-sized pieces.

Chop cabbage

Chop the cabbage into large chunks.

Cooking Process

Broth Preparation

Combine beef shank, ham bone, chicken carcass, carrots, leeks, onion, garlic, bay leaf, and water in a large pot. Bring to a boil, then simmer for 2 hours.

Taste the broth halfway through cooking and adjust salt levels.

Cooking the Meat

After 2 hours, add sausages, chorizo, and soaked white beans. Simmer for 1 hour.

Adding Vegetables

Add the artichokes, potatoes, and cabbage. Continue cooking for another 30 minutes, until all ingredients are tender.

Plating & Serving