Food Recipes Soups Meat Soups Caldo Verde with Beef Shank and Sausage 5.0 (1) 1 Review This hearty soup from Chicago chef Abraham Conlon is great for a hungry crowd. It’s a perfect one-pot meal featuring meat, vegetables, potatoes and beans in a richly flavored broth that’s perked up with a hit of tangy sherry vinegar.Slideshow: Best Beef Stew Recipes By Abraham Conlon Abraham Conlon Abraham Conlon is a James Beard Award-winning chef and co-author of The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (2016). He is the chef and co-owner of NoodleBird at Fat Rice and Fat Rice Productions in Chicago. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: © Eva Kolenko Active Time: 45 mins Total Time: 4 hrs Yield: 8 Ingredients 2 tablespoons extra-virgin olive oil 1 pound meaty beef shank Kosher salt and black pepper 1 medium Spanish onion, halved and thinly sliced 1 bay leaf 2 tablespoons minced garlic 1/4 teaspoon crushed red pepper 1 quart chicken stock or low-sodium broth 1/2 cup dried kidney beans, soaked overnight and drained 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 pound kale or collard greens, stems discarded and leaves chopped (1/2 pound) 1/2 pound linguiça or Spanish chorizo, sliced 1/4 inch thick 2 tablespoons sherry vinegar, plus more for serving Directions In a large pot, heat the olive oil. Season the beef shankwith salt and black pepper and add it to the pot. Cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer to a plate. Add the onion, bay leaf and a generous pinch each of salt and black pepper to the pot and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 2 minutes. Add the stock, beans and 2 cups of water and bring to a boil. Return the beef shank to the pot. Cover and cook over moderately low heat until the beef and beans are tender, about 2 hours and 30 minutes. Add the potatoes to the pot and simmer uncovered, stirring occasionally, until tender, about 30 minutes. Using tongs, transfer the beef shank to a plate. Add the kale to the pot and cook, stirring occasionally, until wilted, about 10 minutes. Pick out and discard the bay leaf. Using 2 forks, shred the beef into bite-size pieces. Discard the bone and any gristle. Add the beef and sausage to thepot and simmer for 5 minutes. Stir in the 2 tablespoons ofvinegar and season with salt and black pepper. Ladle into bowls and serve, passing more vinegar at the table. Make Ahead The soup can be refrigerated for up to 3 days. Suggested Pairing Full-bodied white blends from Portugal’s Douro have a combination of mineral, herbal, and fruit qualities that can handle all of the elements in this brothy, meaty soup. Originally appeared: October 2016 Rate It Print