Caldo de Res (Beef Shank Stew)


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.




14 min


40 min


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