by coffeefoodwritergirl
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my 63 recipes »
coffeefoodwritergirl's Notes:
Expand3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around) Ask a question about this ingredient
3 bay leaves Ask a question about this ingredient
rustic bread toasted (sliced thin) Ask a question about this ingredient
2 dark lager beers (I like San Miguel but any brand will do) Ask a question about this ingredient
1/4 pound carrots (chopped small) Ask a question about this ingredient
1/4 pound celery (chopped small) Ask a question about this ingredient
1 red pepper (chopped small) Ask a question about this ingredient
1 yellow pepper (chopped small) Ask a question about this ingredient
1 Anaheim green pepper (optional) (chopped small) Ask a question about this ingredient
1-2 large tomatoes – diced Ask a question about this ingredient
2-3 cloves garlic (chopped or crushed) Ask a question about this ingredient
1 large yellow onion (chopped) Ask a question about this ingredient
1 1/2 pound white rose (or any kind) potatoes (peeled and cut in lg. chunks) Ask a question about this ingredient
salt Ask a question about this ingredient
fresh ground pepper Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
Put beef and veal shanks in large stock pot and cover with beers and bay leaf. Bring beer to a boil and then boil over med-low heat for 1 ½ to 2 hours.
Ask a question about this stepAdd water to fill pot ¾ full. Let cook a bit, then add chopped carrots, celery, peppers, tomatoes and garlic.
Ask a question about this stepBrown onion in olive oil (to fill bottom of sauté pan) until translucent. Add onion w/ olive oil to boiling pot.
Ask a question about this stepContinue to boil a few minutes and then add potatoes. Add the smoked paprika and salt and pepper to taste.
Ask a question about this stepContinue to cook until potatoes are tender, about an hour.
Ask a question about this stepRemove bones from soup; take off surrounding meat; put meat back in soup. Let cook on low.
Ask a question about this stepRemove marrow from bones, spread on toasted rustic bread. Sprinkle with a little Himalayan sea salt (or your favorite salt) and enjoy...
Ask a question about this stepWhen ready to eat soup, sprinkle w/ a little fresh chopped parsley, and add a little fresh squeezed lemon juice if desired.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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