Beef shank

Leftover meats from cocido (pork belly, Spanish chorizo, beef shank, salt pork, pork rib) • cocido broth (about 500 ml) • salt • vegetable margarine • gluten-free flour blend or any gluten-free flour • lactose-free reduced-fat milk or plant-based milk (about 500 ml) • Gluten-free breadcrumbs • eggs • Sunflower oil

beef shank, cut into chunks (about 500 grams) • onion • garlic • carrots • ripe tomatoes • sweet paprika • ground or whole black pepper • strands of saffron • water (about 500 ml) • white wine • Salt • Oil •

cooked chickpeas (from stew or canned) (about 400 grams) • tomato sauce (store-bought or homemade) (about 400 grams) • onions • medium potatoes • white wine (about 120 ml) • chicken or beef broth (about 120 ml) • Cooked stew meat (chicken and beef shank) • cooked carrots (from stew) • olive oil (about 15 ml) • Salt and pepper

ossobuco (beef shank) • onion • carrots • leek • tomato • garlic • Cayenne pepper or other chili pepper or hot paprika • bay leaves (optional) • Parsley • Salt • Black pepper • Thyme •

Beef shank • Pork ham meat • chicken thigh • large piece of pork fatback • serrano ham • ham bone • salted rib bone • leek • celery • white turnips • pumpkin • large carrots •

Leftover beef shank, chicken, and chickpeas from cocido • green onion • About 1 3/4 cups crushed tomatoes (450 grams) • garlic clove • bay leaf • salt • ground cumin • White wine • Olive oil

Beef shank or chuck • Chorizo sausage • cabbage leaves and 5 oz. green beans (about 150 grams) • Ham bone, beef knuckle bone, and pork backbone (one of each) • Salt pork or slab bacon • Vegetables (cabbage, green beans) • day-old bread and 1 egg (for the filling or 'sapillo') • dried Pedrosillano chickpeas (about 300 grams) • fine noodles (about 150 grams) • water (about 1 liter, for the stew) • water (about 2 liters, for soaking the chickpeas)

beef shank (about 500 grams) • beef brisket • beef bone • pork shoulder • pork belly • pork backbone • pork meatball • chicken leg quarter • cooked chickpeas (about 250 grams) • cardoon stalk • parsnip • rutabaga •

beef shank • brandy (about 60 ml) • water (250 ml) • garlic powder • dried oregano • ground cinnamon • star anise • salt, another of pepper, and a couple of tablespoons of flour • onion, diced • portobello mushrooms, diced (about 150 grams) • tomato, diced • green bell pepper, diced •

beef shank (about 600 grams) • fresh pork belly • beef marrow bone • cured pork fat • dried chickpeas (about 300 grams) • potatoes • Salt • onions • all-purpose flour (about 60 grams) • –1 1/4 cups broth from the cocido (200–300 ml) • ground nutmeg • eggs •

potatoes • onions • ripe tomatoes or 2 cans of whole or crushed peeled tomatoes • Leftover meats from the previous day's cocido (such as pork ribs, pork belly, Spanish chorizo, beef shank, chicken, etc.) • generous splash of brandy (such as Felipe II or any similar brandy) • Olive oil • Salt

garlic cloves • leftover meatballs • leftover carrots from cocido • leftover potatoes from cocido • leftover chickpeas from cocido • Shredded chicken from cocido • Shredded beef shank from cocido • Olive oil • Black pepper

beef shank • About 2 lbs turkey (half a turkey) • dried chickpeas (250g) • carrot • Spanish chorizo sausage (about 3.5 oz or 100g) • small cabbage • lean salt pork (100g) • turnip • small potatoes (about 1 kg) • pumpkin or winter squash • Celery • Cardoon (if available) •

Assorted vegetable tray (leek, carrot, turnip, and cabbage) • potatoes • Chickpeas • Assorted meats (beef shank, Spanish chorizo, chicken, beef bone, pork belly, ham end, ham bone) • Minced garlic • Sweet and hot paprika • Olive oil • Angel hair pasta • Pickled peppers (optional)

assorted meat: beef shank, pork, stewing hen, and free-range chicken • bones: marrow bones, knee bones, and knuckle bones • tray free-range chicken carcasses • blanquets (Valencian white sausages) • potatoes • carrots • parsnips • white turnip and 1 yellow turnip • leek • cabbage • frozen chickpeas • For the meatballs (pelotas) •

cooked beef shank • cooked chicken leg • cooked pork rib • red bell pepper • cooked carrot • cooked onion • garlic cloves • cooked chickpeas • diced cured ham • white wine (about 240 ml) • tomato sauce • beef broth (from the soup) (about 480 ml) •

small flour or corn tortillas (taco size), your choice • beef shank (osso buco) • Shredded melting cheese • Birria marinade

beef (shank and short ribs) • beef bones • ripe tomatoes • large onion • garlic cloves • red bell pepper • dried guajillo chiles • whole clove • oregano • cumin • Bay • Oil •

dried chickpeas (about 600 grams) • green beans (about 1/2 kilogram) • carrots • medium potatoes • beef shank or brisket (about 1/2 kilogram) • ham hock • marrow bones • fresh chorizo sausages • fresh blood sausage (morcilla) • whole chicken or hen (thigh and drumstick) • salt (to taste) • water (about 4 liters), enough to cover the ingredients •

water (2000 ml) + 3 tablespoons salt (for soaking the chickpeas) • dried chickpeas (about 500 grams) • water (3500 ml) (for cooking) • carrots (about 200 grams) • potatoes (about 320 grams) • beef shank (about 1000 grams) • fresh pork belly (about 300 grams) • ham ends (about 500 grams, preferably Spanish-style if available) • stewing hen (about 220 grams, 1 small quarter) • chicken (about 250 grams, 1 small quarter) • Spanish cooking chorizo (about 70 grams) • beef marrow bone (about 130 grams, 1 bone) •

Leftovers from cocido: • chicken drumsticks • ham (from the bone) • leek • beef shank (piece of beef) • For the béchamel: • flour (40 grams) • butter or margarine (40 grams) • onion • milk (700 ml) • bay leaf, 2 whole cloves • Salt, white pepper, nutmeg •

dried chickpeas (about 200 grams) • beef shank • ham • pork belly • blood sausage (rice morcilla) • homemade-style chorizo sausages • chicken • carrots • potatoes • small head curly savoy cabbage • Ground cumin • Salt •

chickpeas (500 g) • Spanish chorizo sausages • blood sausages (morcilla) • beef shank (about 350 g) • fresh beef bone • ham bone • chicken leg • fresh pork belly • carrots • green cabbage or white cabbage • garlic cloves • Water, salt •

Water • beef soup bones • beef shank • small piece of ham • chicken breast • pork belly • Green beans • Potatoes • carrots • chickpeas (about 28 ounces total, drained and rinsed)

dried chickpeas (about 450 grams) • pork backbone bones • carrots • beef marrow bone • potatoes • beef shank (about 400 grams) • chicken • Spanish-style chorizo sausages • blood sausage (morcilla) • fresh ham bone • slab bacon (about 200 grams) • green cabbage •

chicken carcass • onion • turnip • carrots • leeks • medium potato • celery stalk • salted pork backbone bone • beef shank (about 200 grams) • garlic cloves • Salt • Black pepper •

chickpeas (500 grams) • carrots • large potato • onion • green bell pepper • peeled tomato • garlic clove • pork backbone bone • ham bone • chicken thigh • beef shank (500 grams) • slab bacon •

dried chickpeas (325 g) • beef shank (300 g) • fresh beef bones • ham end • pork backbone bone • potato • carrots • tomato • sweet paprika

dried chickpeas (200 grams) • ham bone with some meat • small piece of pork fatback • salted pork backbone bone • chicken broth (1 liter) • beef shank (osso buco) • fresh chorizo sausages • Strained broth from the cocido • pasta

dried chickpeas (250 g) • thin soup noodles (fideo cabellín) • beef bone • beef shank • Spanish chorizo sausage • blood sausage (morcilla) • large potatoes • ham end • ham bone • fresh pork belly • stewing hen • chicken carcass •