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


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


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



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

b. broccoli, sprouts, carrots, tomatoes, zucchinis


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.


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



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


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