Bone Marrow On Toast - Beer Beef & Veal Shank Soup

Name: Bone Marrow On Toast - Beer Beef & Veal Shank Soup (As An Afterthought)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around); 3 bay leaves; rustic bread toasted (sliced thin); 2 dark lager beers (I like San Miguel but any brand will do); 1/4 pound carrots (chopped small); 1/4 pound celery (chopped small); 1 red pepper (chopped small); 1 yellow pepper (chopped small); 1 Anaheim green pepper (optional) (chopped small); 1-2 large tomatoes - diced; 2-3 cloves garlic (chopped or crushed); 1 large yellow onion (chopped); 1 1/2 pounds white rose (or any kind) potatoes (peeled and cut in lg. chunks); salt; fresh ground pepper; 1 teaspoon smoked paprika; Himalayan sea salt

Servings: persons

3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around)
3 bay leaves
rustic bread toasted (sliced thin)
2 dark lager beers (I like San Miguel but any brand will do)
1/4 pound carrots (chopped small)
1/4 pound celery (chopped small)
1 red pepper (chopped small)
1 yellow pepper (chopped small)
1 Anaheim green pepper (optional) (chopped small)
1-2 large tomatoes - diced
2-3 cloves garlic (chopped or crushed)
1 large yellow onion (chopped)
1 1/2 pounds white rose (or any kind) potatoes (peeled and cut in lg. chunks)
salt
fresh ground pepper
1 teaspoon smoked paprika
Himalayan sea salt

1
Put beef and veal shanks in large stock pot and cover with beers and bay leaf. Bring beer to a boil and then boil over med-low heat for 1 1/2 to 2 hours.
2
Add water to fill pot 3/4 full. Let cook a bit, then add chopped carrots, celery, peppers, tomatoes and garlic.
3
Brown onion in olive oil (to fill bottom of saute pan) until translucent. Add onion w/ olive oil to boiling pot.
4
Continue to boil a few minutes and then add potatoes. Add the smoked paprika and salt and pepper to taste.
5
Continue to cook until potatoes are tender, about an hour.
6
Remove bones from soup; take off surrounding meat; put meat back in soup. Let cook on low.
7
Remove marrow from bones, spread on toasted rustic bread. Sprinkle with a little Himalayan sea salt (or your favorite salt) and enjoy...
8
When ready to eat soup, sprinkle w/ a little fresh chopped parsley, and add a little fresh squeezed lemon juice if desired.

1113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around), 3 bay leaves, rustic bread toasted (sliced thin), 2 dark lager beers (I like San Miguel but any brand will do), and more.

Yes, Bone Marrow On Toast - Beer Beef & Veal Shank Soup (As An Afterthought) 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.

That's it — enjoy your meal!

Bone Marrow On Toast - Beer Beef & Veal Shank Soup (As An Afterthought)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions