beef soup shank recipe

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The Best beef soup shank recipe

I’m so excited to share this classic beef soup shank recipe with you all. It’s a staple in our household, and I just can’t get enough of it.

The rich flavor of the beef, the tender fall-off-the-bone texture, and the hearty vegetables all come together to create a dish that’s perfect for any occasion. Whether you’re looking for a comforting meal after a long day or a special treat for your family and friends, this beef soup shank recipe is sure to hit the spot.

As a busy mom, I appreciate how easy it is to make and how well it freezes for future meals. My kids love it when I serve it with some crusty bread or over mashed potatoes.

And let’s not forget about the health benefits – with plenty of protein, veggies, and connective tissue from the beef shank, this dish is a nutritional powerhouse. So go ahead and give this recipe a try; I promise you won’t be disappointed.

This recipe originated from my grandmother, who learned it from her mother before her. It’s been passed down through generations, and I’m honored to share it with you today.

The technique of braising the beef in liquid until it’s tender is what makes this dish so special – it’s a game-changer for any home cook looking to add some excitement to their meals.

4.6 from 1593 votes

This beef soup shank recipe yields a deeply flavorful and hearty broth, perfect for cold days. The marrow-rich shanks are slowly simmered with vegetables and aromatics until the meat is fall-apart tender.

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Prep Time20 mins

Cook Time3 hours

Resting Time0 mins

Total Time3 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 pounds beef soup shanks, about 2 inches thick

2 tablespoons olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

4 cloves garlic, minced

8 cups beef broth, low sodium

1 cup dry red wine, such as Merlot

2 bay leaves

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons tomato paste

1 cup pearl barley, rinsed

1/4 cup fresh parsley, chopped for garnish

👨‍🍳Directions

1Pat the beef soup shanks dry with paper towels and season generously with salt and pepper.

2Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, then sear the shanks for 4 to 5 minutes per side until they develop a deep brown crust.

3Transfer the seared shanks to a plate and set aside.

4Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot, stirring occasionally.

5Cook the vegetables for 8 to 10 minutes until they soften and the onions become translucent, then stir in the minced garlic and cook for 1 minute until fragrant.

6Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color.

7Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then let the wine simmer for 3 to 4 minutes until it reduces by half.

8Return the seared beef shanks to the pot along with any accumulated juices, then add the beef broth, bay leaves, dried thyme, and the rinsed pearl barley.

9Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 2.
5 to 3 hours until the meat is very tender and easily pulls away from the bone.

10Remove the pot from the heat and carefully take out the beef shanks.

11Once cool enough to handle, shred the meat from the bones, discarding any gristle and the bones, then return the shredded meat to the soup.

12Taste the broth and adjust seasoning with additional salt and pepper if needed, then discard the bay leaves before serving.

13Ladle the hot soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley.

14For a richer flavor, let the soup cool completely and refrigerate overnight, then reheat gently before serving.

🔧Equipment

Large Dutch oven or heavy-bottomed pot

Chef’s knife

Cutting board

Wooden spoon

Measuring cups and spoons

Ladle

Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a clearer broth, strain the soup through a fine-mesh strainer after cooking and before adding the shredded meat. You can substitute the pearl barley with brown rice or farro for a different texture.

Watch Video Of How Beef Soup Shank Recipe Works

This beef soup shank recipe is always a good idea for any occasion – whether you’re planning a family gathering or just want something comforting after a long day. To store leftovers, let them cool completely before transferring them to an airtight container in the fridge for up to 5 days or freezing for up to 3 months.

When reheating, make sure to heat the meat through thoroughly before serving. One idea is to serve with some crusty bread or over mashed potatoes – my kids love when I do that!

You can also add some fresh herbs like parsley or thyme on top for extra flavor.

❓ Frequently Asked Questions About Beef Soup Shank

What is beef soup shank?

Beef soup shank is a type of cut of beef that comes from the leg or shoulder area. It’s typically tougher than other cuts of meat but becomes tender when cooked low and slow.

How do I prepare beef soup shank?

To prepare beef soup shank, you’ll need to trim any excess fat and season the meat with salt, pepper, and your choice of herbs and spices.

Can I use any type of liquid in this recipe?

No, it’s best to use red wine or stock as the liquid in this recipe, as they both add depth and richness to the dish.

How long does it take to cook beef soup shank?

The cooking time will depend on the size of your pieces of meat, but typically it takes around 2-3 hours for smaller portions or 3-4 hours for larger ones.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker – simply brown the meat in a pan first and then transfer everything to the slow cooker with your chosen liquid.

beef soup shank recipe

The Best beef soup shank recipe