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How to Make Braised Beef Shank With Hatch Chile

Braised beef shank with Hatch chile

Braised beef shank with Hatch chile

Pairing Beef Shank With Hatch Chile

Hatch chiles can vary greatly in Scoville units (heat), but the farmer from whom I purchased chiles this weekend insisted that his were hot. (To compare, Anaheim peppers are around 1000 units, while jalapeños are around 8000 units. Hatch can be anywhere in between.) We like things hot in our household.

Good beef shanks are hard to find in a grocery store. I was happy to find a local beef farmer with very nice shanks at the market. If you don't have access to shanks that are as meaty, you can use beef stew meat. Adjust your cooking time to when your meat is ridiculously tender.

Beef shanks contain a good deal of bone marrow. You can serve with a shank intact or shred the beef, scrape the marrow, and add it back into the broth. Just don't discard the marrow! It has a ton of nutritional benefits.


  • 2 lbs beef shanks (support your local farmer's market, if possible)
  • 12 medium tomatillos, roasted, coarsely chopped
  • 4 hot Hatch chiles (or substitute Anaheim), roasted and chopped
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups beef broth
  • 1 cup beer (IPA)
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 bunch cilantro, add to taste, use for topping
  • 1/2 teaspoon Hatch green chile powder (optional)
  • To taste salt and pepper
  • 1 tablespoon vegetable oil
  • 1 (16-oz) can hominy, drained


  1. Preheat the oven to 500 F degree (broil). Line a 1/2 sheet pan with aluminum foil. Peel the tomatillos and rinse well with the Hatch chiles. Dry, then coat with vegetable oil. Arrange chiles and tomatillos on a sheet pan to roast evenly in the oven. Place sheet pan in the middle of the oven and roast for about 8 minutes, turning once with tongs. Blister a little but do not burn. Remove from the oven and allow to cool. Coarsely chop tomatillos and roughly dice the chiles.
  2. In an 8-quart Dutch oven or equivalent, heat 2 tbsp of butter to medium-high. Season the beef shanks with salt, pepper, and hatch Chile powder (if available). Add the beef shanks and cook until well browned on the outside but not cooked in the middle. Take care to not burn the butter solids as you will use this to sauté.
  3. Remove the shanks from the pan and add the onion. Sauté for 2 minutes, then add the garlic. Sauté for 1 more minute. Add the tomatillo and chile. Add the oregano, cumin, and Hatch chile powder (if available). Fold until combined.
  4. Immediately add beer and beef stock. Bring back to a boil, then reduce to a simmer. Add shanks to the pan, submerging in liquid. Add about 1 handful of pulled cilantro. Cover, and cook at a high simmer for 3 hours. Check frequently and add more liquid if necessary. (This can be water, beer, or beef broth, depending on your taste. Note: the flavor of the beer is subjective. It adds a layer of flavor, but you can certainly use more stock or water if preferred.)
  5. Add the hominy and simmer for 30 minutes. You can also skip this step and serve alone, over rice, etc. Serve with cilantro garnish, if desired.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Melissa Holton