Bone Marrow on Toast - Beer Beef & Veal Shank Soup (as an afterthought)

By coffeefoodwritergirl • January 20, 2010 • 0 Comments

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Bone Marrow on Toast - Beer Beef & Veal Shank Soup (as an afterthought) — 1 of 2 Photo by coffeefoodwritergirl

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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

Serves 6-8

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 pound white rose (or any kind) potatoes (peeled and cut in lg. chunks)
salt
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.