Venezuelan-Style Beef Shank Soup with Root Vegetables and Corn

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Consomé de Res is a beloved Venezuelan beef and vegetable soup prized for its clear, deeply flavored broth and tender chunks of beef shank, yuca, potatoes, and sweet corn. The slow-simmered bones release collagen and richness, while a handful of simple aromatics keep the broth light, golden, and restorative. It is classic home-style comfort food across Venezuela, typically finished with fresh cilantro and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 5 gSugar
• 36 gProtein
• 720 mgSodium
• 920 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the broth and beef

• 3 lbs bone-in beef shank, trimmed
• 10 cups cold water
• 1 large yellow onion, quartered (skin on)
• 4 garlic cloves, smashed
• 2 celery stalks, roughly chopped
• 1 ají dulce (sweet chili) or 1/4 red bell pepper, optional
• 1 tbsp coarse kosher salt, plus more to taste

For the vegetables

• 2 ears sweet corn, husked and cut into 1-inch wheels
• 1 lb fresh yuca (cassava), peeled and cut into 2-inch pieces
• 2 medium carrots, peeled and cut into thick rounds
• 2 medium yellow potatoes, peeled and cubed
• 1 small chayote, peeled and quartered (optional)

For finishing

• 1/2 cup fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp freshly ground black pepper
• Lime wedges, for serving

Directions

1. Place the beef shanks in a large stockpot, cover with cold water, and bring to a boil over high heat. Boil 5 minutes, then drain and rinse the meat thoroughly under cold running water to purge impurities so the finished broth stays clear.
2. Return the cleaned shanks to the pot with 10 cups fresh cold water. Add the onion, garlic, celery, ají dulce, and 1 tablespoon of salt. Bring to a gentle boil, then reduce heat to low and skim off any foam that rises during the first 15 minutes.
3. Partially cover and simmer gently for 1 hour and 30 minutes, keeping the surface just trembling, until the beef is fork-tender and pulling away from the bone. Do not let the broth boil hard or it will turn cloudy.
4. While the broth simmers, prep all the vegetables and keep them covered in cold water so they do not discolor.
5. Lift the shanks out with tongs and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics, then return the broth to a low simmer.
6. Add the yuca, carrots, potatoes, corn, and chayote (if using) to the simmering broth. Cook uncovered for 20 to 25 minutes, until the yuca and potatoes are tender when pierced with a knife.
7. Meanwhile, pull the cooled beef apart into large bite-sized chunks, discarding the bones and any large pieces of fat. Return the shredded meat to the pot and warm through for 2 to 3 minutes.
8. Stir in the cilantro, parsley, and black pepper, taste, and adjust the salt. Ladle the broth, vegetables, and beef into deep bowls and serve immediately with lime wedges and crusty bread or warm arepas on the side.

Cook’s Notes

• Blanching and rinsing the beef first is the key to a beautifully clear, golden broth rather than a cloudy one.
• Keep the simmer very gentle – a rolling boil emulsifies the fat and makes the broth murky.
• Bone-in cuts like shank or short rib give the best flavor and a silky, slightly thickened body from the collagen.
• If yuca is unavailable, substitute with an equal amount of frozen yuca or swap for 1 large russet potato cut into chunks.
• Always taste and salt at the end; long simmers concentrate the broth, so the final seasoning matters most.

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