Carrots add a subtle sweetness to broths, and beef shanks — with their rich, tasty marrow (called tuétano in Mexico) — make an extra nourishing broth.
- 6 beef shanks
- 1 tablespoon vegetable oil
- 6 carrots, peeled and cut into large chunks
- 1 onion, peeled and coarsely chopped
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 sprig fresh thyme
- 4 cups water or vegetable stock
- 4 medium potatoes, peeled and cubed
- ½ pound mushrooms, cut into quarters
- Salt and pepper to taste
In a large stockpot, sauté the beef shanks in the oil until browned on both sides, turning once. Remove and set aside. Add the carrots, onion, tomato paste, bay leaves and thyme to the pot, and stir to cook the raw taste off the tomato paste.
Return the beef shanks to the pot, add the water or stock, and bring to a boil. Cover and cook over medium heat for 30 minutes.
Add the potatoes and mushrooms and cook until the potatoes are tender. Add salt and pepper to taste. Remove the bay leaves and thyme. Serve in shallow bowls, with each diner getting a beef shank, some vegetables and broth. Serves 6.
The carrot: A year-round Mexican resource