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Beef Shank Soup
Created by: Howcan Team
Ingredients
- 2 lbs beef shank, cut into pieces
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- In a large pot, heat 2 tbsp of olive oil over medium-high heat.
- Add the beef shank pieces and brown on all sides, about 5 minutes.
- Add the chopped onion, sliced carrots, chopped celery, and minced garlic to the pot. Cook for another 5 minutes until the vegetables start to soften.
- Pour in the beef broth and add the bay leaves, dried thyme, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 2.5 to 3 hours, or until the beef shank is tender.
- Once the soup is ready, remove the bay leaves and discard them.
- Serve the beef shank soup hot and enjoy!
Beef Shank Soup, also known as "sopa de pata de res" in Latin America, has a rich history dating back to traditional peasant cuisine. This hearty soup originated as a way to make the most of tough, inexpensive cuts of meat like beef shank. Slow-cooked with aromatic vegetables and spices, the shank releases its collagen, resulting in a flavorful and gelatinous broth. In Mexico, renowned chefs like Enrique Olvera have elevated this humble dish, infusing it with modern flair. In the United States, it's a staple in soul food and Southern cuisine. For the best version, seek out a restaurant with a long-standing tradition of preparing this dish, or try making it at home with fresh, high-quality ingredients.
200 min
6
350 calories
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