Ingredients
- 3 lb bone-in beef shanks 1.36 kg, cross-cut, meaty pieces; trim loose exterior fat
- 12 cups water 2.84 liters, plus additional hot water only as needed to maintain the level
- 0.5 medium white onion about 100 g, peeled
- 4 cloves garlic about 12 g, peeled
- 1.5 teaspoons fine salt about 9 g; adjust at the end only if needed
- 2 ears corn husks removed; cut each into 3 rounds, about 180 g edible kernels total
- 250 g carrots about 3 medium, peeled and cut into 1-inch chunks
- 450 g potatoes about 1 lb, scrubbed and cut into 1.5-inch chunks
- 350 g green cabbage about a quarter medium head, cut into 6 wedges
- 300 g zucchini about 2 small, cut into thick half-moons
- 0.25 cup chopped cilantro about 15 g, divided
- 1 lime cut into 6 wedges for serving
Equipment
- 8-quart stockpot with lid
- Knife and cutting board
- Measuring cup and teaspoons
- Skimmer, ladle and tongs
- Instant-read thermometer for reheating leftovers
Instructions
- Place the beef shanks, 12 cups cool water, onion and garlic in an 8-quart stockpot. Bring slowly to a boil over medium-high heat, skimming the foam that rises to the surface. Do not wash the raw beef.
- Stir in the salt, reduce to a gentle simmer and partially cover. Cook for about 2–2.5 hours, until the meat is nearly fork-tender. Skim excess surface fat and add hot water as needed to keep the meat covered. Very thick shanks may need longer; do not add the vegetables while the meat is still tough.
- Add the corn and carrots and simmer for 10 minutes. Add the potatoes and simmer for 10 minutes more, keeping the liquid at a gentle bubble.
- Add the cabbage wedges and zucchini. Simmer 10–15 minutes, until the potatoes and carrots are tender and the zucchini yields easily but still holds its shape. The beef should pull apart easily. If the vegetables finish first, lift them out while the meat continues cooking, then return them to the pot.
- Remove the softened onion if desired. Stir in half the cilantro and taste the broth before adding any more salt. Divide beef and vegetables among six bowls, add broth and the remaining cilantro, and serve with a lime wedge. Warn diners about bones, or remove them and divide the meat before serving.
Nutrition
Serving: 1of 6 bowlsCalories: 340kcalCarbohydrates: 30.4gProtein: 39gFat: 6.9gSaturated Fat: 2.2gCholesterol: 62mgSodium: 744mgFiber: 5.7g
Video
Notes
Timing: Allow about 3 hours 10 minutes, including preparation. Shank thickness can extend the simmer; tender beef matters more than the clock. Keep the pot at a gentle simmer rather than a rolling boil.
Storage: Refrigerate within 2 hours, or within 1 hour above 90°F, in shallow containers at 40°F or below. Use within 3–4 days. Bring reheated soup to a boil and verify the meat and vegetables reach 165°F. Potatoes and zucchini soften further during storage.
Nutrition: Estimated per sixth using USDA raw-ingredient values and an assumed 950 g trimmed edible lean beef from 3 lb bone-in shanks, 180 g corn kernels, the listed vegetables, cilantro, 30 g lime juice and 9 g salt. Bones and additional marrow are excluded. Fat retained in broth, actual edible yield and extra salt change the result; this is not a laboratory analysis. Sides and optional toppings are excluded.
Cost: About US$28 for the whole recipe, or US$4.67 per bowl, using a sample US beef-shank price and prorated produce/pantry estimates. Local prices vary. Excludes tax, delivery, energy and unused package portions.
Video: Simply Mamá Cooks demonstrates a closely related clear-broth caldo de res with beef shank and the same main vegetables. Her larger batch also uses celery and optional beef stock; follow this card for its quantities, water-only broth and timing.
