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Mom and Micki's Beef Shank Vegetable Soup
Mom and Micki's Beef Shank Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Tender beef shank slow-cooked with fire-roasted tomatoes, carrots, and potatoes for a flavorful and satisfying soup.
Ingredients:
  • 5 quarts water
  • 4 pounds beef shanks
  • 1 (14.5 ounce) can diced fire-roasted tomatoes
  • 0.25 large onion, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 0.5 pound carrots, peeled and cut into chunks
  • 2 potatoes, cut into chunks
  • 1 green bell pepper
  • 1 sprig parsley
Instructions:
  • In a large pot, mix water and beef. Stir in tomatoes, onion, garlic, salt, black pepper, and bay leaves. Allow flavors to meld for about 15 minutes.
  • Bring the mixture to a lively boil, then lower the heat and let it simmer, covered, for approximately 1 hour. Introduce the carrots and simmer until they are tender, about 30 minutes. Toss in the potatoes, green bell pepper, and parsley. Continue to simmer until the potatoes are soft and the beef effortlessly detaches from the bone, approximately 20 minutes. Retrieve the beef with a slotted spoon. Discard the bones, shred the beef, then reincorporate it back into the pot.

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