Southwest Beef Shanks Black Beans
Dive into the rich, smoky flavors of Southwest-inspired comfort food with this mouthwatering Southwest Beef Shanks with Black Beans recipe. Perfectly seared, fall-off-the-bone beef shanks are slow-braised in a robust broth infused with cumin, smoked paprika, and fire-roasted tomatoes, creating layers of bold, hearty flavor. Black beans, sweet corn, and a zesty hint of lime juice round out this dish, delivering the perfect balance of earthiness and brightness. Ready in just 15 minutes of prep and a leisurely low simmer, this one-pot meal is ideal for cozy family dinners or dinner parties alike. Serve with warm tortillas, rice, or buttery cornbread for an unforgettable Southwest dining experience. Keywords: Southwest beef shanks, black beans, braised beef, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 4 pieces bone-in beef shanks
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cups beef broth
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Season the beef shanks on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef shanks for 3-4 minutes per side, until browned. Remove the shanks and set aside.
Reduce the heat to medium. Add the diced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute until fragrant.
Pour in the beef broth and scrape the bottom of the pot to deglaze, loosening any browned bits. Add the fire-roasted diced tomatoes and stir to combine.
Return the beef shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover the pot and reduce the heat to low.
Cook the shanks for 2 to 2.5 hours, turning occasionally, until the meat is tender and falling off the bone.
When the beef is tender, stir in the black beans and corn kernels. Simmer for an additional 10-15 minutes to heat through.
Stir in the lime juice and fresh cilantro right before serving.
Taste and adjust seasoning with additional salt or lime juice as needed. Serve hot with rice, cornbread, or tortillas, if desired.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 8820 mg | 383% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 33.4 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 6321 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
