Kentucky Burgoo

Recipe 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


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.

Add remaining ingredients; stir well. Simmer, uncovered, 5 hours, stirring occasionally.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983