Caldo de Res (Mexican Beef Shank Soup)

Caldo de Res
🍲 🥩 🦴 🍲
Mexican Beef Shank Soup

Built from humble ingredients and long simmering, Caldo de Res transforms beef, bones, and vegetables into something deeply nourishing and distinctly Mexican. This version leans into clarity and structure, using beef shank as its foundation for a broth that is clean, beef-forward, and layered in flavor.

Beef shank is essential here. The cross-cut bones contribute marrow, collagen, and connective tissue that gradually dissolve into the broth, building body and depth without heaviness. As it simmers, the shank releases richness while the meat becomes tender enough to fall from the bone. It is a cut that defines the character of the soup.

Unlike caldo de res rojo, this version contains no tomatoes. Caldo de res rojo builds its identity from tomatoes—often roasted or simmered with chiles—which give the broth a reddish color and a deeper, more acidic profile. This clearer preparation instead relies on beef, aromatics, and Mexican oregano to create a broth that is golden, transparent, and focused on the natural flavor of the meat and vegetables. The result is a different expression of the same tradition, where each ingredient remains distinct within the bowl.

Mexican Beef Shank Soup Recipe

A clear, beef-forward Mexican soup featuring tender beef shank, fresh vegetables, and a fragrant broth infused with bay leaves and Mexican oregano. Straining the broth after the initial simmer creates a clean, refined soup while preserving the deep flavor of the beef and bone marrow.

Ingredients

Broth

approx. 3 lb. beef shank, cross-cut, bone-in
10 to 12 c. cold water
1 white onion, quartered
4 garlic cloves, smashed
1 jalapeño, split
2 fresh bay leaves
1 1/2 t. dried Mexican oregano
2 t. coarse sea salt, plus more to taste

Vegetables

3 carrots, cut into large chunks
3 red potatoes, cut into halves or quarters
2 ears corn, cut into 2-inch sections
1 zucchini, cut into thick half-moons
1/2 small green cabbage, cut into wedges

For Serving

Cilantro
Lime slices
Warm corn tortillas

Method

Rinse the beef shank under cold running water to remove excess blood and any bone fragments.

Place the beef shank in a large stockpot and cover with the cold water. Bring slowly to a simmer over medium heat, skimming foam from the surface as it rises.

Once the broth has cleared, add the onion, garlic, jalapeño, bay leaves, and salt. Reduce heat to maintain a gentle simmer and cook for 2 hours.

Crush the Mexican oregano lightly between your fingers and add it to the broth. Continue simmering for 30 minutes more.

Remove the beef shank and set aside. Discard the onion, garlic, jalapeño, and bay leaves. Strain the broth through a fine-mesh sieve into a clean pot. Return the beef and bones to the clean pot.

Add the carrots and potatoes. Simmer for 10 to 12 minutes, or until they are beginning to soften but are not fully tender.

Add the corn, zucchini, and cabbage. Continue to simmer for 8 to 10 minutes, until all the vegetables are tender and the potatoes and carrots are fully cooked.

Taste and adjust seasoning with additional salt as needed.

To Serve

Arrange a generous serving of beef shank and a selection of vegetables in each bowl. Ladle the hot broth over the top. Garnish with cilantro and serve with lime slices, warm corn tortillas, and a cold Mexican lager.