|Vegetable oil||1 Tablespoon|
|Meaty crosscut beef shanks||2 Pound (1 Inch Thick)|
|Meaty crosscut lamb shanks||2 Pound (1 Inch Thick)|
|Cold water||14 Cup (224 tbs)|
|Chicken/Fowl||4 Pound (1 Piece)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Green cabbage||1 Large, shredded to make 6 cups|
|Russet potatoes||3 Pound, peeled and diced to make 6 cups (6 Pieces)|
|Low sodium whole tomatoes||28 Ounce, undrained (1 Can)|
|Frozen baby lima beans||20 Ounce (1 Bag)|
|Yellow onions||3 Medium, chopped to make 3 cups|
|Low sodium ketchup||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 1⁄2 Tablespoon|
|Hot red pepper sauce||1 1⁄4 Teaspoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Frozen corn kernels||20 Ounce (Two 10 Ounce Each Packages)|
|Cider vinegar||3 Tablespoon|
|Lemon juice||2 Tablespoon|
1. in a heavy 12-inch skillet, heat the oil over moderately high heat. Working in batches, add the beef and lamb shanks and cook for 3 to 4 minutes or until browned, turning frequently.
2. Transfer the shanks to an 8-quart stockpot and add the water, chicken, salt, and pepper. Bring to a boil over high heat, skimming off any fat. Lower the heat and simmer, uncovered, for 2 hours or until the chicken and meats are tender. Remove the shanks and chicken and let cool.
3. To the stock pot, add the cabbage, potatoes, tomatoes, lima beans, onions, ketchup, tomato puree, Worcestershire, red pepper sauce, and crushed red pepper and bring to a simmer. Meanwhile, skin and bone the chicken and pull the meats from their bones. Cut all the chicken and meat into bite-size pieces and add them to the burgoo pot; discard the skin and bones.
4. Simmer the burgoo for 2 hours, uncovered, stirring occasionally. Stir in the corn, vinegar, and lemon juice; simmer 10 minutes more or until heated through.