Ddos Savory Beef Shank Soup Recipes

BEEF SHANK BONE SOUP

Steps:

• 1. Bring the water to a boil and add the beef shanks, reducing to a simmer.Add the vinegar as this helps get the most nutrients from the bones.Add the sliced onion and the tomatoes and simmer for one hour. Add the chopped cabbage and other ingredients and simmer for 30 minutes.Take the shanks out of the soup and chop the meat, discarding any hard fat/nerve pieces. Be sure the marrow has melted into the soup and return the meat to the soup discarding the bones.Simmer another 15-20 minutes and season with salt and pepper and the soup is done! Serve with garlic parmesan bread or other crusty bread.

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

Steps:

• Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
• Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

BEEF SHANK SOUP WITH VEGETABLES

Steps:

• Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
• Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
• Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
• Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
• Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.

D@DO'S SAVORY BEEF SHANK SOUP

Steps:

• Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 ½ tbsp of salt for 3 to 4 hours.
• Put in enough water to barely cover bones/meat. Skim foam off every so often. Add a little water now & then to keep bones covered.
• When meat is falling off the bones remove and reserve.
• Sauté the veggies before adding to the soup, to enhance the flavor.
• Sauté the onions and celery with salt, pepper and Italian seasoning. Add to soup.
• Slightly brown cubed squash. Add leeks, garlic and 1/2 tsp thyme cook until softened and fragrant. Add 1/2 tsp honey. Add to soup.
• Sauté carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.
• If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).
• Simmer 30 minutes.
• Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.

SAVORY TOMATO BEEF SOUP

Steps:

• In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.