Woke up this morning after a night of fast winds and snow, to a beautiful sunny day. It is still freezing cold outside and the wind is still howling but it is so beautiful. Brooklyn is covered in snow. Snow makes everything look so different. Because it was so cold outside, I decided to make soup.
I had purchased a beef shank prior to the snow storm. Beef shank is not something I often see in stores. It is a portion of the leg that is very tough because of constant use. This is why this cut of meat is so inexpensive. The best way to cook beef shanks is with low moist heat (Perfect for soup in a crockpot!). Beef shanks come with a large bone, which will flavor the broth, so don’t discard it until your broth is finished. This soup can be seasoned to your taste, so feel free to experiment with the flavors. I started off with throwing into the crock pot whatever vegetables I had on hand and asking my husband: Red beans or black beans?
Ingredients:
2 portions of beef shank
1 cooking onion, sliced
1 potato, diced
3 large carrots, diced
1/4 cup of parsley, chopped
1/3 cup of dry black beans
Green Beans
1/4 teaspoons of cumin powder and cloves
Salt, Pepper, Garlic Powder, Onion Powder, Lemon Pepper To taste
Water
Directions:
- Add beef, onions, potato, carrots, parsley, black beans and green beans to crockpot.
- Add enough water to cover contents of crockpot (If you are starting with frozen beef shank, boil the water first)
- Add about 2 teaspoons of each seasoning (salt, pepper, garlic powder, onion powder, lemon pepper)
- Cook on low for 6-7 hours.
- Towards the end of the cooking, adjust the seasoning to your taste
- Remove the beef shanks and dice up any beef and return the diced beef to the pot (discard bones)
One Hearty Bowl of Triple B Veggie Soup-extra carrots for my husband
Samina Cooks 