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beef shank & vegetable soup

various dates

Beef shank is one of those cuts that need to be slow-cooked for many hours (4-6 hrs.) to make them even remotely edible. Beef shank isn't bad to eat, but it's not my favorite cut. I like the soup better than the soup meat.

The cut itself is quite lean; the fat all comes from the bone marrow. If you like to eat the bone marrow (Pic3) or prefer not to have all that fat in the soup, remove it as soon as it is warmed through. Otherwise, it will just melt away.

The vegetables are added for variety and additional flavor. Different vegetables will create a different soup. Serve the meat together with the soup, or with a separate main meal. For the latter: see soup meat.

carrots, celery, spinach

2016-09-04

The spinach gives the soup a strong 'dark' flavor.

INGREDIENTS

This is what you need for 8 quarts:

• 4 center cut beef shank pieces
• 1 lb. spinach
• ½ celery, chopped fine
• 1 lb. carrots, peeled, sliced
• S&P
• your favorite condiments
  bay leaves, etc.

Pic1: beef shank soup
the spinach colors it a lot darker

Directions

 

Pic2: 'pretzel' shank
Pic3: bone marrow
Pic4: beef shank soup

• Combine all the ingredients with 4-6 qts of water in a large stock pot.
  If you don’t want the meat to turn itself inside out into a pretzel, (Pic2) cut away the white outer ring of connective tissue in several places when it thaws out. That reduces the effect somewhat.
• Bring to a boil over medium heat.
• Add S&P, condiments to taste.
• Simmer for at least 4 hrs. to tenderize the tendon sheets in and around the meat.
• Remove the meat.
• Adjust the seasoning.
• If desired, use a stick blender to liquefy part or all of the vegetables
  I did not do that this first day, but definitely on the 2nd or 3rd day.
• Serve and enjoy.

---

b. broccoli, sprouts, carrots, tomatoes, zucchinis

2019-10-12

I always look for beef shank cuts with the most meat and a fairly small bone. I really don't want to load up my soup with the marrow fat, but I do want the strongest meat flavor I can get.

INGREDIENTS

This is what you need for 4 quarts = 8+ servings:

• 2 pck. beef shank
• 1 lb. Normandy mix vegetables (broccoli, cauliflower, carrots, zucchinis)
• 1/2 lb. Brussels sprouts
• 2 large tomatoes
• 1 medium yellow onion, peeled
• S&P
• Knorr dry vegetable mix

Pic5: beef shank soup with broccoli, sprouts, carrots, onions, tomatoes, zucchinis

Directions

 

Pic6: frozen beef shanks
Pic7: boil 4-6 hrs. for tender meat
Pic8: add vegetables

• Gather the ingredients.
• Simmer the meat with dehydrated vegetable / spice mix for 4-6 hrs.
• Add vegetables towards the end, about 30 minutes before serving.
• Bring to a boil again, reduce and simmer until the vegetables are done to your liking. 

 

Pic9: all done
Pic10: a very dark broth, heavy cream
Pic11: with cream

• When done (Pic9) serve and enjoy. ((Pic5)
• Serving suggestion:
• Serve mostly broth in a bowl and stir in 1-2 tbsp. heavy cream. (Pic10+11)

 

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