pfoley wrote:
> Does anyone have any ideas on how to cook a couple of beef shanks I picked
> up at the supermarket. I haven't cooked them for at least 25 years and
> could use some suggestions.

Here's a recipe for the Mexican soup called Cocido. It's from the L.A.
Times food section some time this year. Very tasty. The only note I'd
add to it is that you must not omit cilantro, and you may add sliced
radishes to the accompaniments. -aem

COCIDO (from the L.A. Times, Barbara Hansen)

3 pounds beef shank cut into 1- to 2-inch pieces
1/2 onion, halved lengthwise then cut in 4 wedges
3 cloves garlic
2 bay leaves
2 teaspoons salt
10 peppercorns
2 red potatoes, peeled if desired, cut into 1 1/2 -inch pieces
2 ears corn, cut into 1 1/2 -inch pieces
1 large carrot, peeled and cut diagonally into 3/4 -inch slices (about
3/4 cup)
16 green beans cut into 2-inch pieces (about 3/4 cup)
1 sprig each oregano, marjoram and thyme
2 zucchini, trimmed and cut into 1-inch pieces
2 tablespoons chopped cilantro or 4 sprigs for garnishing

1. Place the meat in a large pot. Cover with water and bring to a boil.
Boil 1 minute. Drain, discarding the water. Rinse the pot. Return the
meat to the pot and add water to cover (12 to 14 cups depending on the
pot).

2. Add the onion, garlic, bay leaves, salt and peppercorns. Bring to a
boil, reduce the heat, cover loosely and boil gently until the meat is
very tender, about 2 hours. Skim the surface as needed.

3. When the meat is tender, add the potatoes, corn, carrot, green
beans, oregano, marjoram and thyme. Cover loosely and boil gently until
the potatoes are tender, about 20 minutes.

4. Taste the broth and add more salt if needed. Add the zucchini and
cook just until tender. Do not overcook or the zucchini will become
soft and fall apart.

5. Serve in large soup bowls, spooning meat, some of each vegetable and
broth into each bowl. Garnish with a cilantro sprig or a dash of
chopped cilantro. Serve Mexican rice on the side. Accompany with hot
salsa or sliced jalapeños and a bowl of Mexican limes.