- Published: Monday, 27 February 2012 22:38
- Written by Pati Jacobs
Here is a Spanish alternative to the Italian Osso Bucco.
1 lb. Meaty Bastrop Cattle Company shank bone or you can use the soup bones
1 Tbsp. Olive oil
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 onion chopped
1 can chopped tomatoes (14.5 oz.) or make your own - see Basic Support Recipes
4 cups beef broth (check out Basic Support Recipes)
1tsp. ground cumin
1 tsp. dried oregano
1/2 cup chopped mushrooms
2 medium carrots, peeled and cut in 1 inch chunks
1/4 cup chopped cilantro
1 medium potato, cut in 1 inch chunks
1 chayote or zucchini, cut in 1 inch chunks
1 to 2 ears of corn, husks and silks removed, cut into cross sections
1/2 head of cabbage in 1 inch chunks.
Brown meat in oil, adding salt and pepper. Add onion and saute until slightly browned. Add tomatoes, broth cumin, and oregano.
Simmer 60 to 90 minutes until beef is tender. Cut beef from bones and cube. Add beef and bones back to soup. Add mushrooms, carrots, potatoes, chayote or zucchini, and cilantro to soup and simmer for 10 minutes. Add corn and cabbage and simmer for another 10 minutes.
Serve with garnishes on side:: Sliced pickled jalapenos, chopped green onions, chopped cilantro, sliced radishes, lime wedges.