Beef Shank And Onion Soup Recipe
Ingredients
2 slices (about 2 lbs.) center cut beef shank
4 cups water
2 medium-sized onions, sliced
1 medium-sized carrot, diced
3 sprigs parsley
1/4 teaspoon whole allspice
1/8 teaspoon thyme
1/8 teaspoon rosemary
1/8 teaspoon marjoram
1/2 teaspoon basil
1 bay leaf
8 whole black peppers
1 1/2 teaspoons salt
Directions
Combine in a deep pan the beef shank, water, onions, carrot, parsley, allspice, thyme, rosemary, marjoram, basil, bay leaf, whole black peppers, and salt.
Bring to a boil.
Cover and simmer about 3 hours, or until meat is tender when pierced.
Strain stock and chill; save meat and marrow; discard bones and fat.
When stock is chilled, skim and discard fat.
Cut meat and marrow in small pieces.
Add pieces to the stock, heat.
Bring to a boil.
Cover and simmer about 3 hours, or until meat is tender when pierced.
Strain stock and chill; save meat and marrow; discard bones and fat.
When stock is chilled, skim and discard fat.
Cut meat and marrow in small pieces.
Add pieces to the stock, heat.
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