Escudella i Carn d’Olla (Catalan Meat and Vegetable Stew)

• 2 pieces Chicken leg quarters, bone-in, skin-on
• 500 g Pork shoulder, boneless
• 500 g Beef shank, bone-in
• 4 cloves Garlic
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt
• 2 medium Carrot
• 3 medium Yukon Gold potato
• 1 small Green cabbage
• 400 g Canned chickpeas
• 120 g Pasta shells

1. Put the chicken, pork and beef into a large stockpot and cover with about 2.5 l water. Bring to a gentle simmer, skimming off any foam for the first 10 minutes so the broth stays clear. Add the garlic, peppercorns and 1 tsp of the salt.
2. Keep the pot at a very gentle simmer, partially covered, until the meats are starting to turn tender. Skim occasionally and top up with a little water if needed to keep everything submerged. The broth should taste rich and meaty.
3. Peel the carrots and potatoes, then cut them into large chunks so they hold their shape. Cut the cabbage into thick wedges. Add the carrots and potatoes to the pot and simmer until they are nearly tender.
4. Rinse and drain the chickpeas, then add them along with the cabbage. Simmer until the cabbage is tender and the meats are fully yielding when pierced. Taste and add the remaining 1 tsp salt if needed.
5. Lift out the meats and vegetables with a ladle and set aside, keeping them warm. Strain the broth through a colander into a clean pot, then return it to a gentle simmer. Add the pasta shells and cook until tender, stirring once or twice so they do not stick.
6. Serve the broth with pasta first, piping hot. Then serve the meats and vegetables on a platter, with a little broth spooned over to keep them juicy. Crush a clove of the cooked garlic into the broth or over the meats if you like a stronger garlic note.

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