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Author Notes: There is nothing better than succulent bone marrow, pulled straight from the bone and spread warm on toast or thick bread. I like to sprinkle a little good salt on top (fleur de sel or my current favorite Himalayan Pink Sea Salt) before eating. The following recipe is one we make at home a lot and is great for a cold winter-y day. The beef and veal shank soup is a nice consequence of the cooking process for the bone marrow. —coffeefoodwritergirl
- 3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around)
- 3 bay leaves
- rustic bread toasted (sliced thin)
- 2 dark lager beers (I like San Miguel but any brand will do)
- 1/4 pound carrots (chopped small)
- 1/4 pound celery (chopped small)
- 1 red pepper (chopped small)
- 1 yellow pepper (chopped small)
- 1 Anaheim green pepper (optional) (chopped small)
- 1-2 large tomatoes – diced
- 2-3 cloves garlic (chopped or crushed)
- 1 large yellow onion (chopped)
- 1 1/2 pounds white rose (or any kind) potatoes (peeled and cut in lg. chunks)
- fresh ground pepper
- 1 teaspoon smoked paprika
- Himalayan sea salt
- Put beef and veal shanks in large stock pot and cover with beers and bay leaf. Bring beer to a boil and then boil over med-low heat for 1 ½ to 2 hours.
- Add water to fill pot ¾ full. Let cook a bit, then add chopped carrots, celery, peppers, tomatoes and garlic.
- Brown onion in olive oil (to fill bottom of sauté pan) until translucent. Add onion w/ olive oil to boiling pot.
- Continue to boil a few minutes and then add potatoes. Add the smoked paprika and salt and pepper to taste.
- Continue to cook until potatoes are tender, about an hour.
- Remove bones from soup; take off surrounding meat; put meat back in soup. Let cook on low.
- Remove marrow from bones, spread on toasted rustic bread. Sprinkle with a little Himalayan sea salt (or your favorite salt) and enjoy...
- When ready to eat soup, sprinkle w/ a little fresh chopped parsley, and add a little fresh squeezed lemon juice if desired.
Tags: serves a crowd
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- This recipe was entered in the contest for Your Best Nose to Tail Recipe
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