Best 8 Beef Shank Bone Soup Recipes

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

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.

BEEF SHANK BONE SOUP

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.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

BEEF SHANK SOUP WITH VEGETABLES

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.

BRAISED BEEF SHANKS

Steps:

• Preheat the oil to 350 degrees F in the fryer.
• In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.

BEEF SHANK & BARLEY SOUP

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.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

D@DO'S SAVORY BEEF SHANK SOUP

Steps:

• Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 ½ tbsp of salt for 3 to 4 hours.
• Put in enough water to barely cover bones/meat. Skim foam off every so often. Add a little water now & then to keep bones covered.
• When meat is falling off the bones remove and reserve.
• Sauté the veggies before adding to the soup, to enhance the flavor.
• Sauté the onions and celery with salt, pepper and Italian seasoning. Add to soup.
• Slightly brown cubed squash. Add leeks, garlic and 1/2 tsp thyme cook until softened and fragrant. Add 1/2 tsp honey. Add to soup.
• Sauté carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.
• If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).
• Simmer 30 minutes.
• Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.