Puchero Uruguayo with Beef Shank, Marrow Bones, Corn and Squash

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

A slow-simmered Uruguayan boiled dinner of bone-in beef shank and marrow bones with corn, butternut squash, sweet potato, cabbage and chorizo. The broth is served first, then the meat and vegetables. This Uruguayan-inspired beef recipe (gluten-free), ready in about 195 minutes, pairs bone-in beef shank (osobuco), beef marrow bones, chorizo sausages for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 lb bone-in beef shank (osobuco)
• 1 lb beef marrow bones
• 2 chorizo sausages
• 1 onion, halved
• 3 carrots, cut in chunks
• 2 celery stalks
• 2 ears corn on the cob, halved
• 1 lb butternut squash, cubed
• 2 sweet potatoes, cubed
• 3 potatoes, halved
• 1/2 head green cabbage, cut in wedges
• 2 bay leaves
• 1 tbsp salt
• 4 qt water

Instructions

1. Step 1: Put the beef shank, marrow bones, onion, celery, bay leaves and salt in a large pot with the water. Bring to a boil and skim off the foam.
2. Step 2: Lower the heat and simmer, partly covered, for 2 hours.
3. Step 3: Add the carrots, potatoes and chorizo and simmer 20 minutes.
4. Step 4: Add the squash, sweet potatoes, corn and cabbage and simmer 20–25 minutes, until everything is tender.
5. Step 5: Strain off some of the broth and serve it as a first course.
6. Step 6: Arrange the meat, sliced chorizo and vegetables on a platter. Serve with chimichurri or olive oil and coarse salt.