CROSS-CUT SHANK BEEF VEGETABLE SOUP
When the temperature drops, and the colors begin in the trees… It’s a great time to create comfort food. Try our cross cut shanks to develop a flavorful beef vegetable soup.
This old-fashioned recipe is not only flavorful, it’s also very satisfying. It will feed a whole family and make leftovers to freeze.
While our recipe calls for onions, carrots, potatoes, corn and green beans, you can easily adapt this recipe with whatever ingredients you like. Serve with cornbread muffins fresh out of the oven!
Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
Servings: 10 servings
NUTRITION FACTS:
(Per serving)
458 calories
14g fat
16g carbs
63g protein
Ingredients
- 2 tablespoons bacon drippings, or vegetable oil
- 4 pounds C.A.B.B. Farms grass-fed cross-cut beef shanks
- 2 quarts cold water
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 small onion, chopped
- 5 carrots, peeled and sliced 1/4-inch thick
- 1/2 pound fresh or frozen green beans, cut into 2-inch pieces
- 1/2 pound fresh or frozen corn
- 1 pound potatoes
- 2 ribs celery, thinly sliced
Directions
- Heat the bacon drippings or vegetable oil in a large stockpot over medium-high heat.
- Add the cross-cut beef shanks and cook, turning, until browned on all sides.
- Cover with the water and bring to a boil.
- Add the salt, pepper, and onions to the pot. Cover and simmer for 2 hours.
- Add the remaining ingredients. Cover and simmer for an additional hour.
- Remove the bones from the soup and pull off the meat. Add the meat back into the soup.
- Serve.