beef soup shank recipe
The Best beef soup shank recipe
I have been making beef soup shank for years and it is one of those recipes that always brings my family together. The beef shank comes from the leg of the cow and has a lot of connective tissue which makes it perfect for slow cooking. When you cook it low and slow the meat becomes incredibly tender and the broth gets rich and flavorful. It is a cut of meat that is affordable and often overlooked but it really shines in soups and stews.
My kids love when I make this soup because the meat falls apart and they can eat it with a spoon. I love that it is a complete meal in one pot with vegetables and protein and the broth is so nourishing. Beef shank is packed with collagen and gelatin which is great for joint health and skin. It is also a good source of iron and B vitamins which help with energy.
This recipe is perfect for cold winter days but we also enjoy it in the summer with some crusty bread. The key to this recipe is browning the shanks well before adding the liquid. That step adds so much depth of flavor. Then you let it simmer for a few hours until the meat is fork tender.
I usually add carrots celery and onions to the pot and sometimes a handful of barley or potatoes. The broth becomes so rich and savory that you will want to eat it for days. It is a forgiving recipe so you can adjust the seasonings to your taste. This beef soup shank recipe is a staple in our home because it is hearty and satisfying.
It fills the house with an amazing aroma and everyone gathers around the table when it is ready. I love that I can make a big batch and have leftovers for lunch the next day. It is one of those meals that feels like a hug in a bowl and I am so happy to share it with you.
Hearty Beef Soup Shank
This beef soup shank recipe creates a rich and nourishing broth with tender fall apart meat. It is a simple one pot meal that is perfect for family dinners.
🥘Ingredients
For the Soup
👨🍳Directions
5 hours until the meat is very tender and pulls away from the bone easily.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty Beef Soup Shank Works
To store this beef soup shank let it cool completely then put it in a container with a tight lid. It will stay good in the fridge for up to 4 days and the flavors actually get better overnight. For reheating I like to warm it on the stove over medium low heat until it is hot all the way through.
If the soup has thickened too much just add a splash of beef broth or water to loosen it up. This soup is wonderful for family gatherings because it is so easy to make ahead and serve. I often make it the day before and then just reheat it when everyone is ready to eat.
It goes great with crusty bread or a simple green salad on the side. The beef shanks become so tender that even picky eaters enjoy them. I hope this recipe becomes a favorite in your home just like it is in mine.
❓ Frequently Asked Questions About Hearty Beef Soup Shank
1. Can I use a different cut of beef for this soup?
Yes you can use beef chuck or beef stew meat instead of shanks. The cooking time may be slightly shorter around 1.5 to 2 hours. The meat will still be tender but the broth may not be as rich because shanks have more collagen.
2. How do I store leftover beef soup shank?
Let the soup cool completely then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. The barley may absorb some liquid so add a little water or broth when reheating.
3. Can I make this soup in a slow cooker?
Absolutely. Brown the shanks and saute the vegetables on the stove first then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. Add the barley in the last hour of cooking so it does not get mushy.
4. What can I substitute for barley?
You can use brown rice, farro, or orzo pasta instead of barley. If using rice or farro add them at the same time as the barley. For orzo add it in the last 15 minutes of cooking. You can also leave out the grain entirely for a lighter soup.
5. How do I know when the beef shanks are done?
The meat should be very tender and pull away from the bone easily with a fork. The internal temperature should reach at least 190 degrees F for the connective tissue to break down. If the meat is still tough continue simmering and check every 15 minutes.
