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    You are in: Home / Recipes / Beef Shank Soup With Vegetables Recipe
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    Beef Shank Soup With Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    Secret Agent's Note:

    This will warm you up on a cold and rainy day!

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    Serves: 12



    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Beef Shank Soup With Vegetables

    Serving Size: 1 (334 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 73.6
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.2 g
    Cholesterol 0.7 mg
    Sodium 677.2 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 2.9 g
    Sugars 3.7 g
    Protein 3.9 g

    The following items or measurements are not included:

    beef shanks

    Kitchen Bouquet

    McCormick's Montreal Brand steak seasoning

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