Shank Beef Soup Recipes

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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

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

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

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.

HEARTY BEEF SOUP



Hearty Beef Soup image

This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 32 servings (8 quarts).

Number Of Ingredients 15

4 pounds beef top sirloin steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice

Steps:

  • In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

OLD-FASHIONED BEEF-VEGETABLE SOUP



Old-Fashioned Beef-Vegetable Soup image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 14

Number Of Ingredients 15

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

  • In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g

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