D@Do'S Savory Beef Shank Soup

1. 1

   Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 1/2 tbsp of salt for 3 to 4 hours.

2. 2

   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.

3. 3

   When meat is falling off the bones remove and reserve.

4. 4

   Saute the veggies before adding to the soup, to enhance the flavor.

5. 5

   Saute the onions and celery with salt, pepper and Italian seasoning. Add to soup.

6. 6

   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.

7. 7

   Saute carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.

8. 8

   If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).

9. 9

   Simmer 30 minutes.

10. 10

    Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.