Yield: 4 serving 8 cups cold water 3 lbs. beef shanks salt as needed 4 small boiling potatoes 4 whole fresh celery leaves 2 Tbsps. extra virgin olive oil 1 medium onion, cut into julienne strips 1 medium carrot, peeled, coarsely grated 1 medium green bell pepper, coarsely chopped 4 cloves garlic, finely chopped ½ tsp. dried oregano 12 oz. calabaza or butternut squash, cut into 2” pieces 2 small ears of corn, halved 4 oz. green beans, halved lengthwise 1⁄3 cup uncooked rice 4 tsps. fresh ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.