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. —coffeefoodwrite
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Ingredients
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3 pounds
both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around)
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3
bay leaves
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rustic bread toasted (sliced thin)
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2
dark lager beers (I like San Miguel but any brand will do)
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1/4 pound
carrots (chopped small)
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1/4 pound
celery (chopped small)
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1
red pepper (chopped small)
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1
yellow pepper (chopped small)
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1
Anaheim green pepper (optional) (chopped small)
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1-2
large tomatoes – diced
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2-3
cloves garlic (chopped or crushed)
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1
large yellow onion (chopped)
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1 1/2 pounds
white rose (or any kind) potatoes (peeled and cut in lg. chunks)
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salt
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fresh ground pepper
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1 teaspoon
smoked paprika
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Himalayan sea salt
Directions
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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.
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Add water to fill pot ¾ full. Let cook a bit, then add chopped carrots, celery, peppers, tomatoes and garlic.
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Brown onion in olive oil (to fill bottom of sauté pan) until translucent. Add onion w/ olive oil to boiling pot.
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Continue to boil a few minutes and then add potatoes. Add the smoked paprika and salt and pepper to taste.
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Continue to cook until potatoes are tender, about an hour.
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Remove bones from soup; take off surrounding meat; put meat back in soup. Let cook on low.
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Remove marrow from bones, spread on toasted rustic bread. Sprinkle with a little Himalayan sea salt (or your favorite salt) and enjoy...
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When ready to eat soup, sprinkle w/ a little fresh chopped parsley, and add a little fresh squeezed lemon juice if desired.
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