Mexican · Dinner
Beef Shank and Vegetable Stew
Beef shank braised low and slow with tomatoes, carrots, potato, and zucchini until the meat pulls apart, finished with cumin, oregano, and lime. Served in its own broth with warm corn tortillas, this bone-in Mexican stew carries deep marrow richness and mild chile warmth.
$6
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
489Calories
43.5gProtein
19.2gFat
35.2gCarbs
8.6gSugar
5.9gFiber
1142mgSodium
135mgChol
7.8gSat Fat
1285mgPotassium
85mgCalcium
5.1mgIron
3.3mcgVitamin B12
19mgVitamin C
Goes well with
Mexican Lager or Amber Ale
local
Mexican Hot Chocolate (Champurrado)
international
protein-rich
high-fiber
herb-salt
Instructions
1
Prep
Pat the beef shank dry and season both sides with salt and black pepper.
2
Heat
Warm vegetable oil in a heavy pot over medium-high heat 1 minute, then sear the shank 3 minutes per side until deeply browned on the cut faces.
3
Sauté
Push the shank aside, add onion and garlic, and sauté over medium heat 3 minutes until the onion turns translucent.
4
Braise
Add tomato, beef stock, cumin, oregano, and bay leaf; bring to a boil, then cover and braise over low heat 2 hours until shank meat pulls from bone easily.
5
Simmer
Stir in potato, carrot, and corn cob; simmer uncovered over medium-low heat 20 minutes until potato is fork-tender, then add squash and simmer 8 minutes more until just tender.
6
Plate
Ladle the shank, bone, and vegetables into a deep bowl with broth, scatter cilantro over top, and serve with lime wedge and warm tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g bone-in beef shank
- 2 tsp2 tsp vegetable oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato (about 90g)
- 3 1/2 cups840ml beef stock
- 1 cup150g potato
- 2/3 cup90g carrot
- 1 cup130g squash
- 11 small corn cob, cut into 2 rounds (about 60g)
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp oregano-dried
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 22 corn tortilla (about 26g)
