Caldo de Res (Beef Shank Stew)

  • 54 mins
  • 13 ingredients


  • 1 2 lb beef shank, trimmed
  • 6 cups of water
  • 6 cups of chicken stock
  • 4 cups chopped green cabbage, coarsely chopped
  • 3 cups zucchini, chopped
  • 2 cups onions, halved and sliced
  • 2 large potatoes, cut into 1 inch cubes
  • 1 cup celery, chopped
  • 5 carrots, cut int 1 inch pieces
  • 5 cloves garlic, crushed and coarsely chopped
  • 2 tbs oregano
  • Fresh cilantro, chopped
  • Lime wedges

Caldo de Res is a Mexican version of beef stew that uses beef shanks along with savory vegetables.


  • Place beef shank into a large stock pot.
  • Add water to cover.
  • Bring to a boil, then reduce heat to a strong simmer, cook for 1 and 1/2 hours or until beef is tender and falling off the bone.
  • Cool slightly and remove meat from the bone. Discard the bone.
  • Cut the beef into large pieces and set aside.
  • While beef shank is cooking, combine the 6 cups of water and 6 cups of chicken stock in a large dutch oven and add all the other ingredients except for the cilantro and lime wedges.
  • Bring to a boil, then reduce heat, and simmer for 30 minutes until vegetables are tender.
  • Ladle soup into bowls, and top with the beef.
  • Garnish with cilantro and lime wedges for squeezing over soup.

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