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.