Hearty and meaty, this shank soup makes a great winter meal.
We have our beef shank cut into thick steaks with the shank bone in-tact which makes it easier for cooking up quick.
Prep Time: 20 minutes
Cook Time: 1-1/2 hour minutes
For the Broth
2 pounds meaty beef shank or
meaty soup bones, preferably grass-fed
2 bay leaves
1/2 minced onion
1 tsp peppercorns
1 tsp pink himalayan salt
For the Stew
2 medium size scrubbed and cubed red potatoes
3 cups or 3/4 pound sliced mushrooms, crimini or shiitake
3 large carrots diced
2 large parsnips, peeled and diced
2-3 medium size turnips scrubbed and diced
1 large or 2 medium onion peeled and diced
1 tablespoon gf worcestershire sauce
1 rounded tablespoon organic gf tomato paste (not all tomato pastes are gluten free, so read the label)
1 1/2 tsp dry thyme or herbs de provence
1 tsp dry mustard
1/8 tsp ground allspice
3/4 tsp salt and a few cranks of pepper
1 14 oz can organic diced tomatoes
Meat from shank or soup bones, shredded into bit size pieces
Enough Beef broth to fill to max line 10 cup line in 6 qt pressure cooker
To make the broth, place the meaty shanks or soup bones, bay leaves, minced onion, peppercorns and salt in the insert pot of pressure cooker. Add enough water to hit the 10 cup mark. Set to 80 minutes at high pressure, let natural release for 15 minutes before quick release.
The broth will be very hot, so use hot pads to bring it out of the pressure cooker, or let cool with lid off for 15-20 minutes before straining.
To Strain shank/bones from liquid, place a strainer over a large bowl, preferably once that has a spout on the bowl to make it easier to pour. Slowly pour the hot liquid into the the strainer reserving the liquid in the bowl and separating the meat and bones in the strainer (this will also catch the onion bits and peppercorns.
Set stock aside, and pick meat off of the shank, discard bone and place meat back in pressure cooker pot (no need to wash in-between). If you like, scoop out the marrow and add to the meat. Marrow from Grass-fed beef is high in potassium.
For the Soup
Place all prepped vegetables, spices, sauce, tomato paste and ending with diced tomatoes back into pressure cooker. Fill to the 10 cup mark with prepared broth. You may have left over beef broth, store in fridge for another use or sip on as a nutritious beverage.
Pressure cook on soup setting, or for 20 minutes on high and let natural release for 10 minutes before doing a quick release.