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

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.

No additional tips available.

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

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.

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

How did you like this recipe?

Frequently Asked Questions