Caldo Verde with Beef Shank and Sausage

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound meaty beef shank
• Kosher salt and black pepper
• 1 medium Spanish onion, halved and thinly sliced
• 1 bay leaf
• 2 tablespoons minced garlic
• 1/4 teaspoon crushed red pepper
• 1 quart chicken stock or low-sodium broth
• 1/2 cup dried kidney beans, soaked overnight and drained
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound kale or collard greens, stems discarded and leaves chopped (1/2 pound)
• 1/2 pound linguiça or Spanish chorizo, sliced 1/4 inch thick
• 2 tablespoons sherry vinegar, plus more for serving

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