Vegetable Beef Soup With Beef Shank

A hearty + healthy meal for the cold winter months. I like to make this with a cut of beef that is often overlooked, beef shank. Beef shank needs to be cooked for a long period of time. If you do it right, its flavor and tenderness is unmatched. 

Ingredients Needed:

• 2 tablespoons bacon drippings
• 4 pounds beef shanks
• 8 cups cold water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small chopped onion 
• 5 peeled and sliced carrots

• 2 large peeled and chunked potatoes

• 2 ribs sliced celery

• 1 (14.5-ounce) can green beans

• 1 (14.5-ounce) can corn

• 1 (14.5-ounce) can diced tomatoes

• 1/4 cup barley

• chopped fresh parsley to top it off

Directions:

1. In a large dutch oven add bacon dripping and turn on medium heat.
2. Add beef shanks and sear each side. You may need to do this in batches.
3. Cover the beef shanks with 8 cups of water and bring to a boil.
4. Add salt, pepper, and chopped onion.
5. Cover and simmer for 2 hours, stirring occasionally.
6. Add carrots, green beans, potatoes, celery, corn, canned tomatoes, and barley. Cover and simmer for another hour.
7. Remove beef shank from pot. Remove bones and cube meat. Put back in pot.
8. Top with parsley. Serve hot.

You can also add peas or lima beans in if you'd like.

I like to serve this with some warm, crunchy bread!