Beef Shank Soup
Broth Base1 beef shank1 carrot1 celery½ white or red onion1-2 bay leaves3-4 parsley stems1 sprig of thyme2-3 black peppercorns1 teaspoon salt4 cups of water.Soup1 tablespoon butter orherb compound butter1 large shallot1 small garlic1 squash, cubed1 zucchini, cubed1 cup brussel sprouts, thinly sliced1 handful baby carrots or 1/2 cup carrots, cubed1 tablespoon parsley, minced1 sprig of thyme leaves, mincedsalt to tastepepper to tasteBroth BaseOn medium-high heat in a sauce pot, sear your beef shank until brown on both sides. Add in your carrots, onion, and celery. Add 1 teaspoon of salt. With a wooden spoon lift all the brown bits from the meat. That's immense flavor! On medium to low heat sweat the veggies with the lid on for about 3 minutes. Your veggies should be translucent. Add water and parsley stems, thyme, and bay leaves. Simmer until the meat is falling off the bone. Add salt to taste. Strain your broth and discard or keep the veggies.*.Once you have a flavorful strained broth, add what you would like. In the same sauce pot, I sautéed butter with shallot and garlic, then added the veggies. Add salt and pepper to taste. Add back your beef broth. Simmer on medium-low for about 10 minutes until your veggies are fork tender. Before serving garnish with parsley and thyme leaves. *This may be an extra step to discard and strain your broth. You don't have to. This step discards the veggies that would be overcooked if kept until the end. Also straining discards the aromatics (parsley stems etc.). Lastly,you will achieve a clearer broth
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