beef shank & celery soup

2016-04-25

I buy beef shank probably once or twice a year. I can only get it in the frozen meat department at our local grocery store Peppers, and they don't always have it.

The legs are the toughest parts of the cow. It takes 4-6 hours of boiling to dissolve the tendon sheets and tenderize a shank cut. Like these other soup meat cuts, the best part is that you get a strong stock for your efforts. This can also be done with a slow-cooker instead of stovetop.

This is a very simple recipe, yet the result is outstanding. It doesn't always have to be complicated to be good.

INGREDIENTS

This is what you need for 4 quarts:

2 center cut beef shanks (= 1 package)
look for the ones with more meat than bone
1 celery
1 medium onion
S&P

Pic1: beef shank & celery soup

Directions

Pic2: frozen beef shank and celery
Pic3: load the pot
Pic4: all done

Cut head and bottom of the onion. Peel it.
Wash and chop the celery in small pieces.
Combine the beef shanks, celery and whole onion in a 6-qt. soup pot.
Cover with water. Bring to a boil over medium heat.
Add S&P to taste.
Simmer for 3-4 hrs., or until the meat is tender.
By that time, the celery pieces will have very little flavor. That flavor will be in the soup instead.
Remove the meat and eat it for dinner.
Serve the stock with or without pieces of celery, as you prefer.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org