Southwest Beef Shanks & Black Beans

Total Time
9hrs 30mins
Prep 30 mins
Cook 9 hrs

Another one who's history is lost, but I remember, it is good. Like most soups, stews, and chili this is better if made the day before and reheated to serve. It does freeze well for quick meals later.

Ingredients Nutrition

Directions

  1. In hot weather move the crock pot out to the shade of the patio table.
  2. Put everything through the Chipotle Chilie into crock pot, mix well.
  3. Work Beef Shanks down under the beans.
  4. Cover and cook on low heat for 9-10 hours.
  5. Remove Beef Shanks to a cooling rack.
  6. Skim fat from stew.
  7. Raise heat to high.
  8. Stir in Masa Harina, mix well.
  9. Add Hominy.
  10. Stir well.
  11. Trim meat from bones.
  12. cut into bite size pieces.
  13. Return to pot.
  14. Cook 20 minutes more.
  15. Let cool and chill overnight. Reheat to serve or may be frozen for later.
  16. Stir a bit of Key Lime zest & juice into each bowl just before serving.

Reviews

(1)
Most Helpful

We love this recipe! We love black beans and beef shank, and to have both in one easy crockpot meal is incredible. It makes a huge pot. I didn't use the masa harina or yellow cornmeal or hominy, however. I freeze several meals for later. Once I added Mac'n'Cheese to a leftover portion. Once we ate it right out of bowls with Frito's Scoops. Thank you, Pierre Dance, for this oustanding recipe.

Spankie August 05, 2007

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