by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
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3 pounds
both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around)
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3
bay leaves
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rustic bread toasted (sliced thin)
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2
dark lager beers (I like San Miguel but any brand will do)
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1/4 pound
carrots (chopped small)
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1/4 pound
celery (chopped small)
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1
red pepper (chopped small)
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1
yellow pepper (chopped small)
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1
Anaheim green pepper (optional) (chopped small)
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1-2
large tomatoes – diced
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2-3
cloves garlic (chopped or crushed)
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1
large yellow onion (chopped)
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1 1/2 pound
white rose (or any kind) potatoes (peeled and cut in lg. chunks)
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salt
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fresh ground pepper
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1 teaspoon
smoked paprika
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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 the hotline about this step!Add water to fill pot ¾ full. Let cook a bit, then add chopped carrots, celery, peppers, tomatoes and garlic.
Ask the hotline about this step!Brown onion in olive oil (to fill bottom of sauté pan) until translucent. Add onion w/ olive oil to boiling pot.
Ask the hotline about this step!Continue to boil a few minutes and then add potatoes. Add the smoked paprika and salt and pepper to taste.
Ask the hotline about this step!Continue to cook until potatoes are tender, about an hour.
Ask the hotline about this step!Remove bones from soup; take off surrounding meat; put meat back in soup. Let cook on low.
Ask the hotline about this step!Remove marrow from bones, spread on toasted rustic bread. Sprinkle with a little Himalayan sea salt (or your favorite salt) and enjoy...
Ask the hotline about this step!When ready to eat soup, sprinkle w/ a little fresh chopped parsley, and add a little fresh squeezed lemon juice if desired.
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Stephanie is the Head Recipe Tester of Food52.
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