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Slow Cooker Adobado Braised Beef Shanks

Rumba Meats® Beef Cross-Cut Hind Shank

Slow Cooker Adobado Braised Beef Shanks


  • Rumba Meats® Beef Cross-Cut Hind Shank (2 packages)
  • ½ cup ancho chili powder
  • 1 quart bone broth
  • ½ cup raisins
  • 1 cup frozen orange juice concentrate, thawed
  • 2 chipotle peppers, from canned chipotle peppers in adobo sauce, roughly chopped
  • 2 tablespoons white vinegar
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons chopped garlic in water
  • 1 tablespoon cumin
  • Kosher salt to taste
  • Cooked rice, as needed

RECIPE NOTES: To maximize flavor, brown shanks before placing in slow cooker. Heat 2 tablespoons vegetable oil in a skillet, add shanks and cook on medium high heat until browned on both sides, about 4 minutes on each side.


  1. Place beef hind shanks, chili powder, broth, raisins, orange juice concentrate, chipotle peppers, vinegar, onions, garlic and cumin in slow cooker. Season with salt.
  2. Cover and cook on low heat for 6 hours, or until shanks reach an internal temperature of 160ºF and meat is tender, yet not falling off the bone.
  3. Serve shanks over cooked rice, topped with sauce from slow cooker.