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Beef Shank-Vegetable Soup

Beef.Chef's picture
Beef Shank-Vegetable Soup is a wonderfully delicous meat soup that is sure to entice your taste buds. I served this soup for a get together with my friends at home. They loved it and have been haunting me for this Beef Shank-Vegetable Soup ever since.Try it out!
Ingredients
  Beef shank 3 Pound
  Cooking oil 2 Tablespoon
  Water 4 Cup (64 tbs)
  Tomatoes 16 Ounce
  Condensed tomato soup 10 3⁄4 Ounce
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Salt 1 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Bay leaves 2
  Lima beans 16 Ounce
  Carrots 2 Medium
  Potato 1 Medium
  Chopped celery 1 Cup (16 tbs)
  Whole kernel corn 8 3⁄4 Ounce
Directions

In Dutch oven brown shanks on both sides in hot oil; add water, undrained tomatoes, soup, onion, salt, Worcester- shire, chili powder, and bay leaves.
Bring to boiling; reduce heat.
Simmer, covered, 2 hours; stir occasionally.
Remove shanks; cool.
Cut off meat and dice; discard bones.
Skim fat from soup.
Add meat, limas, carrots, potato, celery, and undrained corn to soup.
Cover; simmer till done, about 45 minutes.
Discard bay leaves.
Makes Crockery cooker directions: Use ingredients as above, except use only 3 cups water.
In skillet brown shanks in hot oil; transfer to electric slow crockery cooker.
Add only 3 cups water, undrained tomatoes, soup, onion, salt, Worcestershire, chili powder, and bay leaves.
Cover; cook on low-heat setting for 4 hours.
Turn cooker to high-heat setting.
Remove shanks; discard bay leaves.
Skim fat from soup.
Stir in limas, carrots, potato, celery, and undrained corn.
Cover and continue cooking.
Cut meat from bone; dice and return to cooker.
Cover; cook 2 to 3 hours longer.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Servings: 
12

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