Ingredients

For the Soup:

• 700g (1 lb 8¾ oz) beef shank – The primary source of flavor and richness in the soup.
• 2 tablespoons vegetable oil – For browning the meat and sautéing the vegetables.
• 1/2 turnip greens – A bitter green that adds a unique depth to the flavor.
• 1 onion – Provides sweetness and complexity to the broth.
• 3 cloves of garlic – Adds a rich, aromatic depth to the soup.
• 1 parsley root – Known for its slightly sweet and earthy flavor.
• 2 carrots – For sweetness and vibrant color.
• 1/2 celery root – Adds an earthy, aromatic flavor to the base of the soup.
• 4 sticks of celery – Contributes crunch and freshness.
• 1 leek – Adds a mild, onion-like flavor with a slight sweetness.
• 1 parsnip – Brings a subtle sweetness and depth of flavor to the soup.
• 1 piece of turmeric root (about the size of a thumb) – Adds a warm, earthy flavor and beautiful golden color to the broth.
• 80g (¼ cup) salt – For seasoning the broth.
• 1 tsp allspice – A warm spice that enhances the overall flavor profile.
• 4 bay leaves – Provides a rich, aromatic layer to the soup.

Steps to Make Beef Shank Soup

1. Prepare the Ingredients:
   • Begin by cleaning and preparing the vegetables. Peel and chop the carrots, parsnip, celery root, and parsley root. Slice the leek and celery into thin strips. Chop the onion and garlic finely. If using turnip greens, rinse them thoroughly and set them aside.
   • Cut the beef shank into chunks if necessary, making it easier for the meat to cook evenly and release its flavors into the broth.
2. Brown the Beef:
   • Heat the vegetable oil in a large pot over medium-high heat. Once the oil is hot, add the beef shank pieces and brown them on all sides. This step is crucial for developing the deep, savory flavor that will define your soup.
   • After the beef is browned, remove it from the pot and set it aside.
3. Sauté the Vegetables:
   • In the same pot, add the chopped onions and garlic. Sauté them until they become soft and translucent, about 5 minutes.
   • Add the carrots, parsnip, celery root, and leek to the pot. Stir the vegetables for another 5-7 minutes, allowing them to develop their flavors before adding the broth.
4. Add the Liquid and Spices:
   • Return the beef shank to the pot and cover everything with water. You’ll need enough water to fully submerge the beef and vegetables. Bring the mixture to a boil over medium-high heat.
   • Once the water is boiling, add the vegetable broth, bay leaves, allspice, salt, and turmeric root. Stir well to combine all the ingredients.
5. Simmer the Soup:
   • Lower the heat to a gentle simmer and cover the pot. Allow the soup to cook for 2 to 3 hours, or until the beef is tender and the flavors have fully melded together. The longer you let the soup simmer, the more robust the flavors will become.
   • Stir occasionally and check for seasoning. Add more salt or spices as needed.
6. Add the Greens:
   • About 20 minutes before serving, add the turnip greens to the pot. These greens will cook quickly and provide a nice bitterness that balances the richness of the beef and the sweetness of the vegetables.
7. Serve:
   • Once the beef is tender and the soup has reached your desired flavor, ladle the soup into bowls. Garnish with fresh herbs, such as parsley or thyme, for an extra burst of flavor.

Prep Time:

• 20-30 minutes (for chopping vegetables and prepping the beef)

Cooking Time:

• 2 to 3 hours (for simmering the soup)

Total Time:

• 2.5 to 3.5 hours

Calories:

• Estimated at around 350-400 kcal per serving (depending on serving size and amount of beef used)

Servings:

• This recipe serves about 6-8 people, making it ideal for a family meal or a dinner gathering.

Why This Recipe is Timeless

Beef Shank Soup has been a beloved comfort food for generations, cherished for its hearty and nourishing qualities. The combination of tender beef, nutrient-rich vegetables, and a flavorful broth creates a satisfying dish that appeals to people of all ages. This soup is not only delicious but also highly nutritious. The beef provides protein and iron, while the array of vegetables delivers vitamins, fiber, and antioxidants.

The use of spices such as allspice, bay leaves, and turmeric adds depth and warmth to the soup, giving it a unique flavor that is both comforting and aromatic. The addition of fresh turnip greens, with their slightly bitter taste, balances the richness of the broth and adds complexity to the dish. This combination of flavors and textures makes the soup perfect for any occasion, whether it’s a cozy family dinner or a holiday feast.

What makes this soup truly timeless is its ability to evolve while remaining familiar. You can adjust the ingredients based on what’s in season or what’s available in your pantry, and the soup will still deliver a delicious and satisfying result. Over the years, this recipe has been passed down from generation to generation, each family adding their own twist, but always maintaining the core elements that make it so special.

Nutrition Facts (per serving):

• Calories: ~375 kcal
• Protein: 35g
• Fat: 15g
  • Saturated Fat: 6g
• Carbohydrates: 30g
  • Fiber: 6g
  • Sugar: 10g
• Cholesterol: 50mg
• Sodium: 600mg

FAQs

1. Can I use beef stew meat instead of beef shank? Yes, beef stew meat can be used as an alternative. However, beef shank has more connective tissue, which breaks down and adds richness to the broth. If using stew meat, consider simmering the soup a bit longer to achieve a similar depth of flavor.
2. Can I make this soup in a slow cooker? Absolutely! To make this soup in a slow cooker, follow the same steps to brown the beef and sauté the vegetables. Then transfer everything to the slow cooker, cover with water and broth, and cook on low for 6-8 hours until the beef is tender.
3. Is this soup freezer-friendly? Yes, this soup can be frozen for up to 3 months. Simply let the soup cool completely, then transfer it to an airtight container or freezer bag. When you’re ready to eat, reheat it on the stove over low heat, adding a bit of water if necessary to loosen the broth.

Tips for Making the Best Beef Shank Soup:

• Brown the Beef Well: Don’t skip the step of browning the beef before adding it to the soup. This caramelizes the meat and creates a richer, deeper flavor in the broth.
• Simmer Slowly: Allow the soup to simmer gently over a low heat for several hours. The longer it simmers, the more flavorful it becomes.
• Use Fresh Herbs: Garnish the soup with freshly chopped parsley or thyme to add a burst of freshness to the dish.
• Adjust the Seasoning: Taste the broth frequently and adjust the salt and spices as needed to achieve the perfect balance of flavors.

Storage Tips:

• Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat.
• Freezing: This soup freezes well. Store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Conclusion

Beef Shank Soup is more than just a meal; it’s an experience. From the rich aroma of simmering beef and vegetables to the satisfying depth of flavor in every spoonful, this soup has all the qualities of a timeless dish. Whether you’re cooking it for a family gathering or simply looking for a nourishing meal, this recipe brings people together, providing warmth and comfort in every bite. The balance of tender beef, hearty vegetables, and aromatic spices ensures that this soup will remain a classic for generations to come. Take the time to make this dish, and you’ll discover why it’s such a beloved and enduring comfort food.