Go Back
–+ servings
Beef Shank Soup with Vegetables
Jon Simon

Beef Shank Soup With Vegetables

No ratings yet
A soul-warming soup made from tender beef shanks and hearty vegetables, simmered to perfection for a rich and flavorful broth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 8
Course: Main Dish
Cuisine: Comfort Food
Calories: 136
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Main
  • 2 large beef shanks Choose well-marbled shanks for better flavor.
  • 1 tablespoon olive oil Plus a little more for sautéing vegetables.
Vegetables
  • 2 cups carrots Sliced chunky.
  • 1 large onion Diced.
  • 1/2 cup celery Sliced.
  • 2 cups cabbage Chopped.
  • 1 can stewed tomatoes 12 ounces, chopped with liquid.
  • 1 cup okra Frozen slices.
  • 1/2 cup peas Frozen.
  • 1/4 cup corn Frozen.
Liquid
  • 8 cups water For simmering the beef.
  • 32 ounces beef broth Adds depth to the flavor.
Seasoning
  • 2 teaspoons Kitchen Bouquet For color and flavor.
  • 1 teaspoon basil Dried.
  • 1 tablespoon paprika For flavor.
  • 1 tablespoon Montreal steak seasoning Adds a robust flavor.
  • 1 tablespoon chives Snipped or freeze-dried.
  • 1/2 teaspoon thyme For flavor.
  • 1 whole bay leaf For flavor.
Grains
  • 1/4 cup barley Adds heartiness to the soup.

Equipment

Method
 

  1. Heat olive oil in a heavy-bottomed pot over medium-high heat. Add beef shanks and brown them on all sides until they develop a deep brown crust. This process builds flavor.
  2. Once browned, add 8 cups of water to the pot. Bring to a gentle simmer and cook low and slow for about 3 hours until the meat falls off the bone and the marrow has melted into the broth.
  3. After 3 hours, strain the broth through several layers of wet paper towels to remove foam and excess fat. Remove the meat from the bones, trim away fat, and dice into bite-sized pieces.
    strain clean and clarify broth
  4. In the same pot, add a little more olive oil and sauté the carrots, onion, celery, and cabbage over medium heat until they develop color and soften.
    saut onions and garlic
  5. Return the diced beef and strained stock to the pot. Add beef broth, Kitchen Bouquet, stewed tomatoes, okra, peas, corn, barley, basil, paprika, Montreal steak seasoning, chives, thyme, and bay leaf. Simmer on medium-low for 2 hours until barley is tender and flavors meld.

Nutrition

Calories: 136kcalCarbohydrates: 18gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 597mgPotassium: 564mgFiber: 5gSugar: 6gVitamin A: 6128IUVitamin C: 21mgCalcium: 84mgIron: 3mg

Notes

The key to this soup's flavor is patience. Don't rush the initial cooking of the beef shanks. This soup gets better the next day as flavors meld. Serve with crusty sourdough bread or a green salad.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe