Beef Shank Soup (Sopa de Lagarto)

🛒 Ingredients

• Beef Shank (Lagarto con Hueso) 150 g · 240 kcal
• Potatoes 100 g · 77 kcal
• Carrots 50 g · 21 kcal
• Yuca (Cassava) 80 g · 128 kcal
• Ñame (Yam) 50 g · 59 kcal
• Green Plantain 70 g · 85 kcal
• Corn kernels 60 g · 52 kcal
• Onion 30 g · 12 kcal
• Bell Pepper (Red) 20 g · 6 kcal
• Garlic 5 g · 7 kcal
• Cilantro (fresh) 5 g · 1 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Season the beef shank with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef on all sides until well browned. Remove the beef and set aside.
2. In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
3. Return the seared beef to the pot. Add enough water or beef broth to cover the meat, then bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.
4. Once the beef is tender, add the yuca, ñame, and green plantain. Cook for about 20 minutes, or until these root vegetables begin to soften.
5. Then add the potatoes, carrots, and corn. Continue to simmer for another 15-20 minutes, or until all vegetables are fork-tender. Adjust seasoning with more salt and pepper to taste.
6. Ladle the hot Sopa de Lagarto into bowls, garnishing each serving with fresh chopped cilantro. Serve immediately, often accompanied by a side of arepas or crusty bread.