Beef Shank Soup
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Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.
|2||tablespoons||parsley leaves||finely chopped|
|1||clove||garlic||cut in half|
|1||each||cheese cloth||about 4 inches*|
In slow-cooking pot, combine beef with water, onion, celery, carrot, salt and parsley.
Place bay leaf, peppercorns, thyme and garlic in center of cheesecloth.
Pull up on each corner, forming a bag and tie.
Drop in pot with meat.
Cover and cook on low 6 to 8 hours, or until meat is tender.
Remove spice bag.
Ladel soup into bowls.
First published: 1996-01-27 last updated: 2015-01-30