small-pot beef shank

Just like oxtail and beef tongue, cooking the meat in a small(er) volume of water considerably enhances the flavor of the meat and the strength of the beef broth.

a. small-pot beef shank with tomatoes and zucchinis


I started this out in a 2-qt saucepan, but had to upgrade to something larger because I could not fully cover the meat. Four quarts is still only a third of my largest 12-quart stock pot.


This is what you need for 4 quarts = 2-4 servings

  •  2 pieces beef shank
  • 1 lb. Normandy vegetables
  • 1/2 lb. Brussels sprouts
  • 1 lb. tomatoes
  • S&P
  • 1 sachet Knorr vegetable recipe mix
Pic1: vegetable beef shank soup



Pic2: beef shank
Pic3: Knorr vegetable recipe mix
Pic4: cutting the surrounding tendon sheet


Pic5: add water
Pic6: add tomatoes
Pic7: stew


Pic8: add potatoes
Pic9: add vegetables
Pic10: simmer


Pic11+12: served
Pic13: hot sauce on the meat

Serving suggestion:

b. beef shank soup with spaghetti


Starting with the leftover soup from the above recipe, I added leftover spaghetti.



Pic14: beef shank soup
Pic15: add spaghetti
Pic16: served