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Dinner for 8

Mexican Beef Shank Stew

Beef shanks cook with wine, vegetables, raisins, olives, capers, and herbs for a savory Mexican-style stew.

$1.87per serving $
50 minstart to table
8servings

MexicanDairy-freeHigh-proteinBudgetFamilyDinnersInstant PotCold-weather comfortWinter

Ingredients

  • 2 packages rumba beef cross cut hind shank
  • 1/2 size onion
  • 4 cloves garlic
  • 1 bay leaf
  • about 8 cups of water
  • 2 tbsp olive oil or vegetable oil
  • 1/3 white onion
  • 2 large garlic cloves
  • 1/2 cup dry white wine
  • 3 large carrots
  • 3 size potatoes
  • 1/2 cup raisins
  • 1/3 cup sliced olives
  • 1 tbsp capers
  • 1 tsp mexican oregano
  • 1 bay leaf
  • 2 tsp fresh thyme
  • 1/4 cup fresh parsley (optional)
  • salt and pepper to taste (optional)
  • pickled jalapeño peppers to serve

Steps

  1. Heat the oil in a pressure cooker over medium-high heat, and brown the shanks for 6 minutes.
  2. Add the onion, garlic, eight cups water, wine, one bay leaf, oregano, thyme, salt, and pepper.
  3. Cook at high pressure for 25 minutes, then release the pressure naturally for 10 minutes.
  4. Add the carrots, potatoes, raisins, olives, and capers, then simmer uncovered for 9 minutes.
  5. Stir in the parsley and remove the bay leaf before serving.

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