Beef shank stew from Mexico in Your Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico (page 90) by Mely Martínez

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on February 19, 2025

    Flavor profile reminiscent of ropa vieja.

  • imaluckyducky on February 19, 2025

    4 stars. I had 8lbs of center cut beef shank, so I split it in half and followed the directions as written for one batch - cook the meat in water separate from the stew ingredients and combine at the end (recipe is unclear if you take the meat out of the water and put into strew or combine the water and meat with the stew, judging by the picture and how thick it is I think it’s the former). As predicted, the recipe as written makes a stew that is devoid of all the beefy goodness that comes with using beef shank — all that marrow cooks out into the water and the meat is rendered tender but unsatisfying. Also, the cook time for tender beef shank on the stove is closer to 3 hours than the 1 hour 30 mins in the recipe. Instead: season and brown both sides of the beef shank and combine them in the pot with the cooked onions and garlic,the cans of tomatoes, bay leaf and oregano. Add enough water to cover. Cook until tender then add the rest of the stew ingredients. Much richer flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.