Ingredients
The following ingredients have 6 Servings
- 2 pounds beef shank
- 12 ounces dried ramen noodles (cooked according to instructions)
- 8 cups chicken stock
- 1/4 onion (thinly sliced (for serving))
- 2 limes (for serving)
- 4 tablespoons chopped cilantro (for serving)
- 1-2 jalapenos (sliced (for serving))
- 2 radishes (sliced (for serving))
- Ramen eggs (optional (for serving))
- 2 chipotle peppers in adobo sauce
- 1 teaspoon toasted cumin seeds
- 4 dried guajillo peppers
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 2 teaspoons salt
- 1 tablespoon apple cider vinegar
Instruction
- Soak the guajillo peppers in 1 cup of boiling water for about 30 minutes, until softened. Open and remove most of the seeds.
- Combine all the marinade ingredients in a blender and pulse until a paste forms.
- Add 1-4 tablespoons of the guajillo pepper soaking liquid until the mixture is pourable.
- Pour the marinade over the beef shanks and let it sit in the fridge overnight. (I use a ziplock bag to marinate the shanks as it makes it easier to coat all sides of the beef).
- Heat a large pot or Dutch oven over medium high heat.
- Add the beef shanks (marinade included) and brown on both sides (about 2-3 minutes per side).
- Pour in broth, bring to a simmer, cover and simmer for 4-6 hours, until beef shanks are tender.
- Strain the broth through a mesh sieve (you can also serve as is, but it won't be as clear).
- Serve with cooked ramen noodles and toppings.
