Escudella Catalana (Catalan Beef and Pork Stew with Chickpeas and Pasta)

• 1 tbsp Extra virgin olive oil
• 700 g Beef shank, bone-in
• 500 g Pork shoulder
• 1 large Leek
• 2 medium Carrot
• 1 small Green cabbage
• 2 Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 400 g Canned chickpeas
• 120 g Pastina
• 2.5 liters Water

1. Heat the olive oil in a large stockpot over medium-high heat. Season the beef shank and pork shoulder with the salt and pepper, then brown well on all sides, 6 to 8 minutes in total.
2. Add the water and bay leaves, scraping up any browned bits from the base of the pot. Bring to a gentle simmer, then reduce the heat to low and cook for 75 minutes, skimming any foam from the surface as needed.
3. Meanwhile, trim the leek and rinse well, then cut into thick rounds. Peel the carrots and cut into large chunks; cut the cabbage into wedges.
4. Add the leek, carrot and cabbage to the pot. Keep at a steady simmer for 35 to 45 minutes, until the meats are tender and the vegetables are soft but still holding their shape.
5. Tip the chickpeas into a colander and rinse briefly, then add them to the broth. Simmer for 10 minutes to warm through and let the flavours meld.
6. Stir in the pastina and simmer for 6 to 8 minutes, stirring once or twice, until the pasta is tender. Remove and discard the bay leaves, then taste and adjust seasoning with a little more salt and pepper if needed.
7. Ladle into bowls, making sure each serving gets plenty of broth, chickpeas, pasta, vegetables and generous pieces of beef and pork. Serve piping hot.

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