Beef shank, or chambarete de res, is one of those underrated Mexican cuts that delivers exceptional flavor and texture when prepared properly.

Perfect for stews and broths, this cut has earned a special place in many kitchens—not just in Mexico, but around the world.
In this article, we’ll explain what beef shank is, how to use it in your recipes, and how to prepare a delicious and comforting caldo de chambarete (beef shank soup).

What Is Beef Shank (Chambarete)?

Also known as morcillo or jarrete in some countries, chambarete comes from the lower legs of the cow—either the front or hind limbs.

It’s made up of lean muscle interlaced with tendons and connective tissue, giving it a firm, gelatinous texture when slow-cooked.

This cut is ideal for long cooking methods like stewing or simmering, as the collagen in the tendons turns into gelatin, creating a rich texture and deep, savory flavor.

What Is Beef Shank Used For?

Beef shank is a versatile cut with a strong, concentrated flavor, perfect for slow-cooked dishes. Common uses include:

• Traditional Mexican stews like adobo or estofado.
• Homemade caldo de chambarete, a nourishing, comforting soup.
• Hearty soups and stews (pucheros) where a rich base is needed.
• Tacos or tortas, once the meat is shredded after cooking.

Nutritional Benefits of Beef Shank

Beyond its unique flavor, this cut also offers several nutritional advantages:

• Rich in collagen, which supports healthy joints and skin.
• High-quality protein for muscle repair and strength.
• Packed with minerals like iron and zinc—important for the immune system.

How to Make Beef Shank Soup (Caldo de Chambarete)

One of the best and most traditional ways to enjoy beef shank is in a hot, flavorful soup. This recipe makes for a satisfying, wholesome lunch.

Ingredients

• 1 kg (2.2 lbs) beef shank slices
• 2 liters (8 cups) water
• 2 carrots, sliced
• 2 medium potatoes, cubed
• 1 zucchini, chopped
• 1 ear of corn, cut into rounds
• 1 celery stalk
• 1 piece of onion
• 2 garlic cloves
• Salt to taste
• Fresh cilantro for serving
• Lime and chili to taste

Instructions

1. Sear the beef shank: In a large pot, heat a bit of oil and brown the beef shank slices on both sides. This step enhances the flavor of the broth.
2. Add water and aromatics: Pour in the water and add the onion, garlic, and celery. Cook over medium heat for about 1 hour, or until the meat is tender.
3. Add vegetables: Stir in the carrots, potatoes, and corn. Cook for another 15 minutes, then add the zucchini.
4. Adjust seasoning: Add salt to taste and cook until all the vegetables are tender.
5. Serve hot: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime and chili on the side.

Tips for the Perfect Beef Shank Soup

• Use a pressure cooker to reduce cooking time without sacrificing flavor or texture.
• Add a handful of rice or chickpeas for a heartier soup.
• For a clearer broth, skim off the foam and fat during the first few minutes of cooking.

Beef shank is an affordable, nutritious, and flavor-packed cut. Now that you know what chambarete de res is and how to prepare it, give it a try in your kitchen.

Whether in a traditional stew or a warming bowl of caldo de chambarete, this cut is a culinary gem worth rediscovering.

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