Now that we are heading into fall, it is time to start busting out soup recipes. This recipe shows how to cook beef shank bone in. It incorporates simple ingredients and produces big flavor. Enjoy!
What I Loved
When it comes to how to cook beef shank bone in, this was a fairly easy and straightforward recipe. By following the method in the original recipe, I ended up with a rich broth that was full of flavor. I absolutely loved that.
Beef shank is one of those delicious cuts for a stew or soup. There is a lot of fat and connective tissue that melts in the mouth when it is cooked in this manner. It reminded me of the oxtails that I used in this recipe. I love that texture and flavor!
Original Recipe For Beef Shank
Take a shank or hock of beef, with all the meat belonging to it, and put it into a pot full of water early in the morning and throw in a tablespoonful of salt. Let it simmer very slowly, till the beef is soft, and cleaves from the bone, and the water is reduced to about two quarts. Then peel some potatoes, and cut them in quarters, and throw in with two teaspoonfuls of black pepper, two of sweet marjoram, and two of thyme, or summer savory. Add some celery flavor or sauce, and more salt if it requires it. Stew until the potatoes are cooked enough, but not till they are mashed. Then take dry bread, and throw in, breaking it into small pieces, and when soaked, take up the whole and serve it, and everybody will say it is about the best dish they ever tasted.
Those who love onions slice in three or four with the potatoes. Rice can be put in instead of bread.
Updated Recipe
- 2 pounds beef shank
- Enough water to cover the beef
- 1 tablespoon salt
- 2 tsp thyme
- 2 tsp marjoram
- 1 onion
- 2 stalks celery
- 2 potatoes
Sear the beef shank in a dutch oven with a little olive oil. When you have some color on both sides, add enough water to cover the beef. Boil on low heat until the beef is tender and pulling away from the bone. Remove beef from the pot. Add chopped onion, potato, celery and herbs. Shred the beef and remove the bone and excess fat. Add back to the pot. Boil until the vegetables are tender. Add some rice or dry bread if you desire.
What I Learned
I learned that you don’t want to have a heavy hand with the rice. I opted to add rice instead of the bread as the recipe directs. The result was almost a rice dish with a sprinkle of beef and veggies. It really took away from the delicious soup that I was hoping to produce.
In the end this was a delicious recipe. I think a couple of tweaks, like adding garlic and more herbs, would add even more depth to the dish. Give it a try and let me know what changes you make in the comments!
Recipe Reference
Miss Beecher’s Domestic Receipt Book. New York. 1850