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Russian · Soups
Beef Shank Braise Soup
A rich and aromatic soup that braises low and slow in the oven until the meat is fall-apart tender.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the shank well. Put it in a pot, cover with water, bring to a boil, and skim off the foam.
2
Add roughly chopped potatoes and onion, season with salt. Cover and transfer to a preheated 280°F oven for 3–4 hours. Keep an eye on it so the broth doesn't boil too aggressively.
3
About 20 minutes before it's done, add your favorite spices.
4
Pull out the cooked shank, remove the meat from the bone, and shred it into bite-sized pieces.
5
Serve in bowls, finish each one with fresh herbs and garlic if you like.
6
Skip the potatoes if you want—you'll end up with a rich, savory aspic instead.
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