6 Serves
86 Mins
Prepare the beef shanks and chop the onion and garlic using a chefs knife on a cutting board.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
84 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
514 mg / 1,250 mgPotassium
1053 mg / 4,700 mgSodium
1575 mg / 2,300 mgZinc
16 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat and sear the beef shanks until browned.
Add the chopped onion and garlic to the pot, sautéing until fragrant, then pour in the beef stock and bring to a boil.
Reduce heat to a simmer and cook until the beef is tender, then add the remaining vegetables and season with salt and pepper.
Ladle the hot soup into bowls and garnish with fresh cilantro before serving.
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Mexican
Indian