INGREDIENTS
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 soupDirections
2020-04-24
Pic2: beef shankPic3: Knorr vegetable recipe mix
Pic4: cutting the surrounding tendon sheet
- Boil the meat with seasoning of your choice.
- Once the meat is thawed out completely, I usually cut away the tendon sheet around the meat.
It makes the muscles separate, but it also avoids to a large extent the pretzeling of the meat.
Pic5: add waterPic6: add tomatoes
Pic7: stew
- Add 2-3 quarts water, tomatoes, seasoning to taste.
- Bring to a boil.
- Reduce heat, cover and simmer over low heat for 4-6 hrs until the meat is very soft.
Pic8: add potatoesPic9: add vegetables
Pic10: simmer
- When the meat is nearly done, add potatoes and other vegetables of your choice.
- Bring to a boil again, reduce heat and simmer for 20-30 more minutes.
Pic11+12: servedPic13: hot sauce on the meat
- Serve as a meal with very little broth (Pic11) or as a soup with lots of broth. (Pic12)
Serving suggestion:
- I added hot sauce on the meat.
b. beef shank soup with spaghetti
2020-04-30
Starting with the leftover soup from the above recipe, I added leftover spaghetti.
Directions
2020-04-30
Pic14: beef shank soupPic15: add spaghetti
Pic16: served
- Warm up the leftover soup.
- Add spaghetti.
- Warm through.
- Serve immediately and enjoy.