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Red Chile Braised Beef Shanks

Prep Time: 30 minutes | Cook Time: 3 hours | Serves: 4 to 6

Rumba Meats Easter Beef Shanks
  • Rumba® Beef Hind Shank (2 packages (4 shanks))
  • 4 cups water
  • 12 guajillo chiles, stemmed, seeded
  • 4 chile de arbol chiles, stemmed, seeded
  • 4 garlic cloves, peeled
  • ¼ white onion, cut into large pieces
  • 2 cups chicken broth
  • 3 tablespoons of vegetable oil or lard
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  1. Preheat oven to 325°F.
  2. Heat water in stockpot until boiling; remove from heat. Add guajillo chiles, chile de arbol chiles, garlic and onion, cover and let sit for 30 minutes or until peppers are hydrated.
  3. Transfer strained chile peppers, garlic and onions mixture to blender, add chicken broth and blend until smooth. Strain chile sauce.
  4. Heat 1 tablespoon oil in a heavy skillet; add chile sauce, oregano, cumin and salt. Simmer for 5 minutes, or until thickened. Taste and adjust seasonings. Reserve sauce.
  5. Season beef shanks with salt and pepper. Heat 2 tablespoons oil in a Dutch oven or stockpot over medium-high heat; add beef shanks and brown on both sides.
  6. Add 1 cup red chile sauce, cover the pot and transfer to oven. Braise until meat is tender, about 2½ to 3 hours.
  7. Serve braised beef shanks topped with remaining red chile sauce.
  8. Accompany with Mexican rice, black beans and salad, if desired.
  9. For red chile braised beef tacos; slice or shred beef shank meat and layer on warm corn tortillas with red chile sauce, pickled red onions and crumbled cotija cheese.