Serves 2
170 min
Beef Shank Soup
Recipe GLPRb11c21c1306b68
A hearty, nourishing soup built on tender beef shank braised with root vegetables and mustard greens. The rich bone broth is infused with fresh rosemary and filled with meat from the shank, carrots, potatoes, and leafy greens. This is comfort food that feeds the soul and the body.
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Ingredients
1 beef shank, well-marbled, approximately 1.5–2 pounds
1 tablespoon olive oil
1 small onion, diced
2 carrots, cut into chunks
3–4 fingerling potatoes, cut into chunks
2 sprigs fresh rosemary
6 cups vegetable stock or water
1 bunch mustard greens, roughly chopped
Salt and black pepper to taste
Directions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef shank dry with paper towels, then place it in the pot and sear on all sides until deeply browned, about 4–5 minutes per side. Transfer the shank to a plate.
Add the diced onion to the same pot and cook, stirring frequently, until softened and lightly golden, about 3 minutes.
Return the beef shank to the pot. Pour in the vegetable stock or water—enough to partially cover the shank. Add the rosemary sprigs. Bring to a boil, then reduce heat to low, cover partially, and simmer for about 1 hour and 45 minutes, or until the beef is very tender and nearly falling from the bone.
Add the carrot and fingerling potato chunks to the pot. Maintain a gentle simmer and cook uncovered for 20–25 minutes, until the vegetables are nearly tender.
Stir in the roughly chopped mustard greens and cook for an additional 5–7 minutes, until the greens are wilted and the vegetables are fully tender.
Remove the beef shank from the pot and transfer to a cutting board. Once cool enough to handle, shred or cut the meat from the bone and return it to the soup, discarding the bone and rosemary sprigs. Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and serve hot, ensuring each portion contains a generous amount of meat, vegetables, and broth.
