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Beef Shank Soup

Submitted by mrs2

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

YIELD

8 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

1

POUND BEEF SHANKS *

8

CUPS WATER

1

EACH ONIONS
chopped

½

CUP CELERY
chopped

1

EACH CARROTS
chopped

1 ½

TEASPOONS SALT

2

TABLESPOONS PARSLEY LEAVES
finely chopped

1

EACH BAY LEAVES *

4

EACH PEPPERCORNS
whole *

1

CLOVE GARLIC
cut in half

¼

TEASPOON THYME
dried *

1

EACH CHEESE CLOTH
about 4 inches *

Directions

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 267g (9.4 oz)

Amount per Serving

Calories 10 0% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 463mg 19%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 2%

Sugars g

Protein 1g

Vitamin A 27% • Vitamin C 5%

Calcium 2% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb