How to make it

  • Heat oil in large pot over medium-high heat.
  • Add shank bone and meat cubes to pot.
  • Sprinkle with salt and pepper.
  • Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes.
  • Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes.
  • Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms.
  • Bring soup to boil.
  • Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes.
  • Discard shank bone and bay leaves.
  • Season soup to taste with salt and pepper.
  • Ladle into bowls.
  • Sprinkle soup with remaining 1/2 tablespoon thyme and serve.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    love this thanks
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  • cadavis 10 years ago
    This sounds really good! Great Post! Gonna give it a try!
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  • invisiblechef 10 years ago
    This sounds really tasty, thanks.
    Was this review helpful? Yes Flag

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