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!
Chop the beef shank into large chunks, keeping some
eggies before adding to the soup, to enhance the flavor.
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger in
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.
il. Season beef shank with salt and pepper. Cook beef shank in the hot
over medium heat, and brown beef shank well on both sides, seasoning
eat to medium-high. Add beef shank and cook until browned, about
ot over high heat; brown beef shank slice in hot oil until
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.
nd eddoes.
Pressure cook beef shank with garlic until tender.
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.
Fry bacon, crumble and set aside.
Add onion to 2 tablespoons of the bacon drippings and cook until tender.
Add beef shank, ham, water and salt.
Cover and simmer 1 1/2 hours.
Remove meat from shank and dice.
Skim fat from soup.
Add beans, potatoes and garlic and simmer 30- minutes covered.
Add cut sausage, bacon and simmer 15 minutes.\tServes 10-12.
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.
Brown the beef shanks in the olive oil
In large saucepan, or Dutch oven, combine beef shank, water, salt, pepper, bay leaf and garlic.
Bring to boil.
Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
Remove beef from soup and separate from bone; return to soup.
Add remaining ingredients.
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 stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
Add the rest of the ingredients and bring it to a medium boil.
Reduce the heat and allow soup to lighlty boil.
After 30 minutes taste, and add salt and pepper if needed.
Continue to simmer for 45 - 60 minutes.
Keep warm till your ready to serve.
ottomed pot, add salt pork, beef shank,marrow bone, chorizo and ham
Place beef bones and beef shank in a large pot; add