Beef Shank Vegetable Soup

Ingredients

• 3-4 lb beef shanks
• Salt, pepper, garlic powder and onion powder, to taste
• 2 tbs oil or bacon dripping
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 bell pepper, chopped
• 1 jalapeno, chopped
• 1 tbs garlic, minced
• 1 tbs tomato paste
• ½ C all-purpose flour
• 2 tbs Colman's dry mustard
• 1 tbs red wine vinegar
• 1 tbs Worcestershire sauce
• 4 C vegetable stock
• 1 pint Guinness stout
• 4-6 potatoes, cubed
• 3-5 carrots, sliced
• 1 lb frozen mixed vegetables
• 1 lb frozen corn
• 1½ tsp salt
• 1 tsp pepper
• 1 tsp rosemary, crushed
• 1 tsp thyme, crushed
• Louisiana Hot Sauce, to taste

Directions

1. Prep Oven & Beef: Preheat oven to 300°F. Wash beef shanks, pat dry, and let sit at room temperature 1-2 hours.
2. Brown Beef: Heat oil over medium heat and brown shanks in 2-3 batches, about 10 minutes, until well browned on all sides. Remove and set aside.
3. Cook Veggies: Add onions, celery, carrots, bell pepper, and jalapeño; sauté 5-6 minutes until limp.
4. Build Base: Stir in tomato paste and cook until darkened. Add garlic and cook 1 minute. Stir in flour and cook 1-2 minutes to remove raw taste.
5. Deglaze & Season: Add vegetable stock and Guinness, then Worcestershire, red wine vinegar, salt, pepper, and herbs. Simmer briefly to reduce.
6. Braise: Return beef to the pot, cover with vegetables and sauce, cover, and bake 2 hours, stirring occasionally.
7. Add Vegetables: Add potatoes, carrots, frozen vegetables, and any other root vegetables you have. Cover and return to oven 90 minutes more.
8. Finish: When vegetables are tender, remove meat, chop coarsely, return to the pot, and cover with liquid. Adjust seasoning with salt and pepper.

Chef's Notes

• Use all the vegetable scraps plus 2 tbs anchovy paste to the stock

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