Main Course · Dinner · Spanish ·

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: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; 4 pork sausages, sliced; 1 lb chorizo, sliced; 1/2 lb white beans, soaked overnight; 3 artichokes, trimmed and quartered; 3 potatoes, peeled and chopped; 1/2 small cabbage, chopped; Salt and pepper, to taste; Fresh parsley, chopped for garnish

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

4.4(967 reviews)

·By Ethan Brooks·August 24, 2025

Rustic Spanish Escudella i Carn d'Olla with Artichokes and Sausage — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Meat

For the Vegetables

For Seasoning

Nutrition

Per serving

Calories: 916 kcal
Protein: 61.45 g
Carbs: 45.53 g
Fat: 49.37 g
Fiber: 12.18 g

Whole recipe

Total

Calories: 5495 kcal
Protein: 368.7 g
Carbs: 273.2 g
Fat: 296.2 g
Fiber: 73.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs beef shank bone-in, cut into chunks	1480	164	0	88	0
1 ham bone optional for deeper flavor	100	12	0	5	0
1 chicken carcass cleaned	200	40	0	5	0
2 carrots peeled and halved	50	1	12	0	3
2 leeks washed and sliced	110	3	25	1	4
1 onion quartered	44	1	10	0	2
4 garlic cloves crushed	18	0.7	4	0	0.3
1 bay leaf	0	0	0	0	0
10 cups water	0	0	0	0	0
4 pork sausages sliced	800	32	12	66	0
1 lb chorizo sliced	1480	68	8	126	0
1/2 lb white beans soaked overnight	315	22	58	1	13
3 artichokes trimmed and quartered	60	4	15	0	7
3 potatoes peeled and chopped	348	7	80	0	9
1/2 small cabbage chopped	30	2	7	0	4
Salt and pepper to taste	0	0	0	0	0
Fresh parsley chopped for garnish	0	0	1	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meat

1
Soak the beans
Soak the white beans overnight in cold water.
2
Drain and rinse
Drain and rinse the beans before use.
3
Prepare the meats
Set aside sliced sausages and chorizo.
Tip: Ensure all meats are thoroughly cleaned before use.

Preparing the Vegetables

1
Trim artichokes
Trim and quarter the artichokes, removing any tough leaves.
2
Chop potatoes
Peel and chop potatoes into bite-sized pieces.
3
Chop cabbage
Chop the cabbage into large chunks.

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

Total time: 4 h 40 min · Yields 6 servings

1
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.
2
Cooking the Meat
After 2 hours, add sausages, chorizo, and soaked white beans. Simmer for 1 hour.
3
Adding Vegetables
Add the artichokes, potatoes, and cabbage. Continue cooking for another 30 minutes, until all ingredients are tender.