Beef Shank Bone Soup Recipes

Steps:

• Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
• Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Steps:

• 1. Bring the water to a boil and add the beef shanks, reducing to a simmer.Add the vinegar as this helps get the most nutrients from the bones.Add the sliced onion and the tomatoes and simmer for one hour. Add the chopped cabbage and other ingredients and simmer for 30 minutes.Take the shanks out of the soup and chop the meat, discarding any hard fat/nerve pieces. Be sure the marrow has melted into the soup and return the meat to the soup discarding the bones.Simmer another 15-20 minutes and season with salt and pepper and the soup is done! Serve with garlic parmesan bread or other crusty bread.

Steps:

• Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
• Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
• Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
• Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
• Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.

Steps:

• In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
• In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
• Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
• Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
• Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
• Discard bones, skim fat from liquid.
• Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.