Beef Shank Soup With Vegetables Recipe

Name: Beef Shank Soup With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large beef shanks; 1 tablespoon olive oil; 2 cups carrots (sliced chunky); 1 onion, diced; 1/2 cup celery, sliced; 2 cups cabbage, chopped; 8 cups water; 32 ounces beef broth; 2 teaspoons Kitchen Bouquet; 1 (12 ounce) can stewed tomatoes, chopped with liquid (or larger); 1 cup okra, frozen slices (I hate okra but it's good in this recipe); 1/2 cup peas (frozen); 1/4 cup corn (frozen); 1/4 cup barley; 1 teaspoon basil, dried; 1 tablespoon paprika; 1 tablespoon McCormick's Montreal Brand steak seasoning; 1 tablespoon chives, snipped (or freeze-dried); 1/2 teaspoon thyme; 1 bay leaf, whole

Servings: persons

2 large beef shanks
1 tablespoon olive oil
2 cups carrots (sliced chunky)
1 onion, diced
1/2 cup celery, sliced
2 cups cabbage, chopped
8 cups water
32 ounces beef broth
2 teaspoons Kitchen Bouquet
1 (12 ounce) can stewed tomatoes, chopped with liquid (or larger)
1 cup okra, frozen slices (I hate okra but it's good in this recipe)
1/2 cup peas (frozen)
1/4 cup corn (frozen)
1/4 cup barley
1 teaspoon basil, dried
1 tablespoon paprika
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon chives, snipped (or freeze-dried)
1/2 teaspoon thyme
1 bay leaf, whole

1
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.
2
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.
3
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.
4
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.
5
Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 large beef shanks, 1 tablespoon olive oil, 2 cups carrots (sliced chunky), 1 onion, diced, and more.

Yes, Beef Shank Soup With Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Shank Soup With Vegetables

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