Shank Beef Soup Recipes

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OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)



Osso Bucco (Braised Beef Shanks Recipe) image

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

2-3 pounds beef shanks (cut into 3-4 inch pieces)
1/4 cup butter
2 tablespoons minced garlic
1/2 large white onion (sliced into rings)
2 medium carrots (chopped)
1/2 cup dry white wine
one 540 millilitres can diced tomatoes
1/2 cup beef stock
salt and pepper to taste

Steps:

  • If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
  • Melt the butter in a large oven safe braising pan over medium to medium-high heat.
  • Fry the beef shanks in the butter until browned on the outside.
  • Remove the beef shanks to a plate, and keep warm.
  • Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
  • Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
  • Return the beef to the pan, making sure the shanks are submerged in the sauce.
  • The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
  • For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.

SHANK BEEF SOUP



Shank Beef Soup image

Thick tasty, fill your belly type of soup. If you have never tasted eddoes, it is a type of yam averaging about an inch and a half in circumference with a texture more pleasing in quality than an over cooked potato, slightly sticky.

Provided by Snooks Rowley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Yield 4

Number Of Ingredients 13

3 pounds beef shank
2 cups dried split peas
2 cups chopped sweet potato
2 cups chopped taro (eddoes)
2 cups all-purpose flour
½ cup cornmeal
1 onion, chopped
1 clove garlic, minced
3 stalks celery, chopped, with leaves
2 teaspoons chopped fresh thyme
2 teaspoons white sugar
2 tablespoons cider vinegar
salt and pepper to taste

Steps:

  • In large stock pot soak peas in 2 cups water for 1 hour. Cook peas over medium heat, continually checking to see if more water needs to be added. When peas are half way done, (approximately 40 minutes) add sweet potatoes and eddoes.
  • Pressure cook beef shank with garlic until tender.
  • In a separate mixing bowl combine flour, cornmeal, and enough water to form a workable dough. Knead to a non-sticky consistency, adding more flour if dough is sticking. Roll dough out to a 1/4 of an inch thickness and cut into 1 inch by 1 inch strips.
  • Once split peas and potatoes are cooked through add celery, onion, shank and dumplings. Season with thyme, sugar, vinegar, salt and pepper. Let simmer until dumplings are floating and then serve.

Nutrition Facts : Calories 1152.8 calories, Carbohydrate 152 g, Cholesterol 119.2 mg, Fat 24.4 g, Fiber 33 g, Protein 80 g, SaturatedFat 8.9 g, Sodium 180.2 mg, Sugar 14.9 g

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP



Mom and Micki's Beef Shank Vegetable Soup image

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Provided by Micki McKinzie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley

Steps:

  • Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
  • Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g

BEEF SHANK BONE SOUP



Beef Shank Bone Soup image

Bone soup has healing and nutritional properties that come from the marrow. I am so accustomed to broth from a box that I felt I needed to try this and it was worth it. I also had some leftover italian bread and made garlic parmesan bread and boy what a delicious meal!

Provided by Sandra McGrath

Categories     Beef Soups

Time 2h10m

Number Of Ingredients 9

2 beef shanks
1 small head of cabbage, ( i like savoy)
2-3 peeled carrots,sliced in coins
1 medium onion, sliced
4 medium peeled and diced potatoes
4 pkg sodium free powdered beef broth or 4 boullion cubes
2 medium diced tomatoes (can use canned, 14 oz. if preferred)
8-10 c water
1 Tbsp apple cider vinegar

Steps:

  • 1. Bring the water to a boil and add the beef shanks, reducing to a simmer.Add the vinegar as this helps get the most nutrients from the bones.Add the sliced onion and the tomatoes and simmer for one hour. Add the chopped cabbage and other ingredients and simmer for 30 minutes.Take the shanks out of the soup and chop the meat, discarding any hard fat/nerve pieces. Be sure the marrow has melted into the soup and return the meat to the soup discarding the bones.Simmer another 15-20 minutes and season with salt and pepper and the soup is done! Serve with garlic parmesan bread or other crusty bread.

BRAISED BEEF SHANKS



Braised Beef Shanks image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 cup oil, for frying
3 tablespoons olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips

Steps:

  • Preheat the oil to 350 degrees F in the fryer.
  • In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.

BEEF SHANK & BARLEY SOUP



Beef Shank & Barley Soup image

Make and share this Beef Shank & Barley Soup recipe from Food.com.

Provided by Chef PotPie

Categories     Vegetable

Time P1DT40m

Yield 8 serving(s)

Number Of Ingredients 12

3 beef shank, cross cuts 1 inch thick (2 pounds)
3 tablespoons cooking oil
5 large carrots, cut in bite-sized pieces
5 celery ribs, bite-sized
2 large onions, chopped
3/4 lb small mushroom
3/4 cup barley
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon pepper
2 beef bouillon cubes
10 ounces frozen chopped spinach, thawed and squeezed of excess moisture

Steps:

  • In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
  • In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
  • Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
  • Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
  • Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
  • Discard bones, skim fat from liquid.
  • Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.

Nutrition Facts : Calories 169.4, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.1, Sodium 815.6, Carbohydrate 25.6, Fiber 7.3, Sugar 5.6, Protein 5.6

BEEF SHANK SOUP WITH VEGETABLES



Beef Shank Soup With Vegetables image

Make and share this Beef Shank Soup With Vegetables recipe from Food.com.

Provided by Secret Agent

Categories     Grains

Time 5h30m

Yield 2 gallons, 12 serving(s)

Number Of Ingredients 20

2 large beef shanks
1 tablespoon olive oil
2 cups carrots (sliced chunky)
1 onion, diced
1/2 cup celery, sliced
2 cups cabbage, chopped
8 cups water
32 ounces beef broth
2 teaspoons Kitchen Bouquet
1 (12 ounce) can stewed tomatoes, chopped with liquid (or larger)
1 cup okra, frozen slices (I hate okra but it's good in this recipe)
1/2 cup peas (frozen)
1/4 cup corn (frozen)
1/4 cup barley
1 teaspoon basil, dried
1 tablespoon paprika
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon chives, snipped (or freeze-dried)
1/2 teaspoon thyme
1 bay leaf, whole

Steps:

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

Nutrition Facts : Calories 73.6, Fat 2.2, SaturatedFat 0.2, Cholesterol 0.8, Sodium 677.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 3.9

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP



Hearty Old-Fashioned Vegetable Beef Soup image

Made with meaty soup bones, this soup is loaded with vegetables, making it a fabulous cold-weather meal.

Provided by Diana Rattray

Categories     Side Dish     Entree     Dinner     Lunch     Soup

Time 4h

Number Of Ingredients 14

2 to 3 pounds beef shanks
8 cups beef stock (unsalted or low sodium)
3/4 cup onion (chopped)
3/4 cup celery (chopped)
1/4 teaspoon pepper (coarsely ground)
1 bay leaf
Kosher salt (to taste)
2 (14.5-ounce) cans tomatoes (diced)
2 cups cabbage (shredded)
1 1/2 cups green beans (fresh cut or frozen)
1 1/2 cups potatoes (diced, raw)
1 cup carrots (thinly sliced)
2 teaspoons Worcestershire sauce
Optional: 1 teaspoon sugar

Steps:

  • Gather the ingredients.
  • In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
  • Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
  • Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

Nutrition Facts : Calories 435 kcal, Carbohydrate 19 g, Cholesterol 133 mg, Fiber 5 g, Protein 63 g, SaturatedFat 4 g, Sodium 805 mg, Sugar 7 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g

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In slow-cooking pot, combine beef with water, onion, celery, carrot, salt and parsley. Place bay leaf, peppercorns, thyme and garlic in center of a 4-inch square of cheesecloth. Pull up on each corner, forming a bag and tie. Drop in pot with …
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BEEF SHANK STEW - OUR OILY HOUSE
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Estimated Reading Time 4 mins
  • Turn instant pot on saute mode and add butter. Saute onions and garlic for 5 minutes. IF you are using a crockpot you can do this in a skillet and transfer them to the crockpot once sauteed.
  • IF using a crockpot, put on low setting for 6 hours or until meat is fully cooked and vegetables are soft. IF using an instant pot, set to the soup setting for 60 minutes or until meat is fully cooked and vegetables are soft.


RACHAEL'S BEEF SHANK MINESTRA | RECIPE - RACHAEL RAY SHOW
For soup, bring shanks to room temperature and season with salt and pepper. Heat a large Dutch oven over medium-high heat with EVOO, 3 turns of the pan. Add the beef shanks and …
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Estimated Reading Time 5 mins
  • For beans, soak beans in large bowl overnight, covered by 3 inches of water, then drain and rinse
  • Add onion, bay leaves, and crushed garlic, bring beans to boil and cook at medium rolling boil for 40-45 minutes until just tender


FILIPINO BEEF SHANK SOUP RECIPE - CARLO LAMAGNA | FOOD & WINE
2019-08-20 Step 2. Heat oil in pot over medium-high. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is translucent and mixture is aromatic, about 3 minutes. Step 3. …
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Servings 6
Total Time 3 hrs 20 mins
Category Soup
  • Place beef shanks in a large stockpot, and cover with cold water. Bring to a boil over high; reduce heat to medium-low, and simmer 10 minutes. Skim and discard any scum and fat that come to surface. Remove beef shanks, and set aside. Discard cooking liquid. Clean pot. (This step guarantees a clean and clear broth.)
  • Heat oil in pot over medium-high. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is translucent and mixture is aromatic, about 3 minutes.
  • Return beef shanks to pot; add stock. Bring to a boil over high; reduce heat to medium-low to maintain a simmer. Skim and discard any scum that surfaces. Add fish sauce and black pepper; simmer until beef is tender, 2 hours and 30 minutes to 3 hours.
  • Add chile slices, if using, and simmer 3 minutes. Add corn; simmer 6 minutes. Add green beans; simmer 3 minutes. Add cabbage, and simmer until crisp-tender, about 3 minutes. Add fish sauce and black pepper to taste.


THE 9 BEST BEEF SHANK SUBSTITUTES FOR YOUR RECIPES

From myconsciouseating.com
  • Beef arm roast. This beef cut comes from the shoulder of the animal, and just like animal legs, their shoulder area is pretty frequently used, as well.
  • Chuck roast. Chuck roast, just like beef arm roast, is located in the shoulder area, so you can expect to get a similar meat texture as a beef shank cut.
  • Oxtail. Some would think that this is a bit of a stretch when it comes to replacements for the beef shank. However, don’t beat it ‘till you’ve tried it!
  • Silverside. Silverside, just like beef shank, comes from the leg of the animal – the only difference being in the cut. It is located on the outside portion of the outer leg, right between the knuckle and the topside.
  • Skirt steak. If you choose skirt steak, you will also be dealing with a tougher piece of meat with a lot of connective tissue. While many people try to stay away from this kind of texture, it is precisely the connective tissue that makes the skirt steak so flavorful and prevents it from being dry.
  • Beef tendon. Beef tendon is a perfect beef shank alternative if you do not shy away from tough, fibrous meat. Just like beef shank, it does not contain much fat as it is mainly lean meat, which requires a bit more cooking than other beef cuts.
  • Short ribs. This replacement for beef shank meat comes from the chuck section of the animal, as these are the first five ribs that don’t belong to the actual rib portion.
  • Veal shank. Veal usually comes from male calves, and the more mature the animal is – the tougher the meat will be. Therefore, if you’re looking for a tougher piece of meat similar to beef shank, you can count on matured veal.
  • Beef neck. As the name itself suggests, this beef cut is taken from the neck portion, and it offers far more versatility than the cuts we’ve mentioned previously.


10 BEST BEEF SHANK SUBSTITUTES FOR COOKING YOU MUST KNOW

From kitchensubstitute.com
  • Beef Tendon. Chinese Style Beef Tendon. The first option we have for you is the beef tendon. This cut of meat is a suitable alternative to a beef shank. If you enjoy tough meats with lots of fiber, you will enjoy this particular part of beef.
  • Short Ribs. Instant Pot Short Ribs. Short ribs are another portion of meat as tasty as a beef shank. They might be called ribs but are not actually from the rib portion.
  • Beef Arm. Arm Roast. Another good alternative for beef shank is the arm. This cut comes from the cow’s shoulder. And since the shoulder area is mobile during most of their lifetime, the meat is tough.
  • Chuck Roast. The chuck roast portion of meat is another part of the cow’s shoulder. They are more or less similar to beef arms. But they differ slightly in texture as they are cut between the shoulder and neck.
  • Silverside or Corned Beef. Another great option to replace beef shank is silverside or corned beef. Both silverside and shank share the same portion, i.e., the leg.
  • Veal Shank. Braised Veal Shank. The veal shank is another sturdy cut of meat to replace your standard beef shanks. They come from male calves and are extracted from both the front and back legs.
  • Oxtail. Oxtail Stew. The oxtail is another favorite substitute for the beef shank. And much like the name suggests, it comes from the animal’s tail. But you’re probably wondering how a tail portion can replace a shin portion of meat.
  • Skirt Steak. Grilled Skirt Steak. Skirt steak, like beef shank, is a solid portion of meat. Although most people don’t prefer this portion, you can get unique flavors if cooked correctly.
  • Round Steak. Marinated Top Round Steak. Round steak is another good beef shank substitute. Since they’re extracted from the rear of the cow’s hindquarters, they are firm and slender.
  • Beef Neck. This portion of meat, taken from the neck, is another versatile replacement for the beef shank. Unlike other cuts, you can cook the neck meat however you want.


SHANK BEEF SOUP - GLORIOUS SOUP RECIPES
2013-11-21 Pressure cook beef shank with garlic until tender. In a separate mixing bowl combine flour, cornmeal, and enough water to form a workable dough. Knead to a non-sticky consistency, adding more flour if dough is sticking. Roll dough out to a 1/4 of an inch thickness and cut into 1 inch by 1 inch strips. Once split peas and potatoes are cooked ...
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OLD-FASHIONED VEGETABLE BEEF SOUP RECIPE - THE SPRUCE …
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