D@do's Savory Beef Shank Soup

Recipe by lolablitz
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READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 ½ tbsp of salt for 3 to 4 hours.
  • 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.
  • When meat is falling off the bones remove and reserve.
  • Sauté the veggies before adding to the soup, to enhance the flavor.
  • Sauté the onions and celery with salt, pepper and Italian seasoning. Add to soup.
  • 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.
  • Sauté carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.
  • If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).
  • Simmer 30 minutes.
  • Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.
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