Kentucky Burgoo

Recipe from Oxmoor House

More From Oxmoor House


  • 1 pound pork shank
  • 1 pound veal shank
  • 1 pound beef shank
  • 1 pound breast of lamb
  • 1 (5- to 5 1/2-pound) baking hen
  • 4 quarts water
  • 3 cups peeled, cubed potatoes
  • 2 cups chopped onion
  • 1 cup chopped carrots
  • 1 cup diced celery
  • 2 medium-size green peppers, chopped
  • 2 (28-ounce) cans whole tomatoes, drained and chopped
  • 2 cups fresh or frozen corn
  • 2 cups fresh or frozen butter beans
  • 1 dried red pepper pod, crushed
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/4 cup chopped fresh parsley


  1. Combine first six ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 3 hours. Remove all meat from broth. Cool. Remove meat from bones, and cut into pieces. Return meat to broth.
  2. Add remaining ingredients; stir well. Simmer, uncovered, 5 hours, stirring occasionally.
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