Ingredients

The following ingredients have 8 Servings
  • 2 pounds bone-in beef shanks
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, peeled and pounded
  • 2 tomatoes, quartered
  • 2 bay leaves
  • salt to taste
  • 1/2 teaspoon cumin
  • 4 corn, shucked and halved
  • 4 large red potatoes, quartered
  • 2 large carrot, peeled and cut into 2-inch cubes
  • 4 Mexican squash, ends trimmed and cut into 2- chunks
  • 8 green beans, ends trimmed and halved
  • 1/2 head cabbage, quartered
  • 1/2 bunch cilantro, stems trimmed and coarsely chopped
  • water
  • limes, cut into wedges
  • cilantro, chopped
  • hot sauce

Instruction

  • Wash meat to remove any blood or impurities.
  • In a deep pot, combine beef shanks and enough water to cover. Add onions, garlic, tomatoes, bay leaves, and salt to taste. 
  • Over medium heat, bring to a boil, skimming scum that accumulates on top. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat tender. Add more water as needed during cooking to maintain about 8 to 10 cups.
  • Add cumin. 
  • Add corn and cook for about 4 to 5 minutes. 
  • Add potatoes and carrots and cook for about 4 to 5 minutes. 
  • Add zucchini and green beans and cook for about 2 to 3 minutes. 
  • Add cabbage and continue to cook for another 2 to 3 minutes or until vegetables are tender.
  • Add cilantro. Adjust seasonings if needed.
  • Ladle into serving bowls and top with additional cilantro, drizzle with lime juice and hot sauce to taste. Serve hot.