Beef shank soup

Yield: 7 Servings

Measure Ingredient
\N 4 whole peppercorns
\N 1 clove garlic -- cut in half

1 lb beef shanks

8 c water

1 ea onion -- chopped

½ c celery -- chopped

1 ea carrot -- chopped

1½ ts salt

2 TB parsley -- finely chopped

1 ea bay leaf

¼ ts dried thyme

: cheesecloth - about 4" : square

In slow-cooking pot, combine beef with water, onion, celery, carrot, salt and parsley. Place bay leaf, peppercorns, thyme and garlic in center of cheesecloth. Pull up on each corner, forming a bag and tie. Drop in pot with meat. Cover and cook on low 6 to 8 hours, or until meat is tender. Remove spice bag. Ladel soup into bowls.

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