Bring 10 cups water to boil. Add beef shank and bring to boil again. Cook for 1 minute. Drain and set aside.
Combine remaining 10 cups water and soy sauce in a large soup pot. Add beef shank and bring to boil. Reduce heat to medium. Cover and braise for 40 minutes or until tender. Turn over once during braising. Let cool and slice.
Combine green onion, red chili peppers, soy sauce glaze, sesame seed oil and sliced beef shank.
Enjoy!
il. Season beef shank with salt and pepper. Cook beef shank in the hot
eat to medium-high. Add beef shank and cook until browned, about
Chop the beef shank into large chunks, keeping some
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger in
nd eddoes.
Pressure cook beef shank with garlic until tender.
In 5-quart Dutch oven, combine beef shank, water, salt, marjoram, oregano, bay leaves and peppercorns.
Bring to boil; reduce heat.
Cover and simmer 3 hours.
Remove shank and strain broth.
Cool broth and skim off fat.
Cut meat into small pieces and return to broth.
Add vegetables.
Bring to boil, reduce heat and simmer, covered, for 1 1/2 hours.
Adjust seasonings.
Serves 6 to 8.
Place beef bones and beef shank in a large pot; add
over medium heat, and brown beef shank well on both sides, seasoning
Simmer all ingredients in a large pan except for the orzo (shells or macaroni).
After beef shank is fully cooked, remove it from the pan.
Let it cool. Cut off meat into bite size pieces and return to pan.
Cook orzo (shells or macaroni) separately until almost done. Add to soup stock and simmer 1/2 hour.
Serve with warm French bread.
Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
Serve garnished with sour cream and dill.
In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
Add the garlic and caraway seed. Cook another minute.
Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
Saute another minute, until fragrant.
Add the tomato paste.
Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper.
celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir
In large pot, combine water, beef shank, split peas, salt and garlic.
Bring to boil.
Reduce; simmer, covered, for 1 hour. Remove beef shank.
Cool shank, then remove meat and dice it, then return to pot.
Add sausage, tomatoes, carrots, onion and green pepper.
Simmer covered for 30 minutes.
Add macaroni and simmer covered for 10 minutes.
Serves 10 to 12.
Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 1/2 tbsp of salt for 3 to 4 hours.
Put in enough water to barely cover bones/meat. Skim foam off every so often. Add a little water now & then to keep bones covered.
When meat is falling off the bones remove and reserve.
Saute the veggies before adding to the soup, to enhance the flavor.
Saute the onions and celery with salt, pepper and Italian seasoning. Add to soup.
Slightly brown cubed squash. Add leeks, garlic and 1/2 tsp thyme cook until softened and ...
Boil beef shank in 8 cups water; cover
ot over high heat; brown beef shank slice in hot oil until
In 3-quart saucepan, combine water and beef; bring to boiling. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Skim off fat (or chill beef and broth until layer of fat forms; remove and discard fat). Remove meat. Measure the cooking liquid; reserve 3 cups of the liquid to use in soup (save remaining cooking liquid for another use). When the meat is cool enough to handle, remove meat form bones; cut meat into bite size pieces. Discard bones.
In large saucepan, combine beef shank, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water.
Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
Remove beef shank, peppercorns and bay leaf.
Cut meat from bone and return to soup.
Add remaining ingredients, cover and continue simmering about 30 minutes or until vegetables are tender.
ut strips of aged hind shank. Ask him to take care