Beef Shank And Onion Soup Recipe

Summary

Difficulty LevelEasyCourseAppetizer
MethodBoilMain IngredientBeef

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.

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