Type what you have

Ingredients

• ✓ beef shank
• vegetable oil
• celery
• onion
• carrot
• tomato paste
• chicken wing
• water
• bay leaf
• black peppercorn

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Oil a large roasting pan with vegetable oil. Place celery, onions, and carrots in the pan. Drizzle tomato paste over the vegetables; toss together. Arrange chicken wings and beef shanks on the vegetables.
3. 3 Bake in preheated oven 45 minutes. Turn chicken and beef pieces. Continue roasting until mixture is very well browned and even a bit charred here and there, another 30 to 40 minutes.
4. 4 Transfer mixture to a large stock pot along with pan juices. Add 6 quarts cold fresh water, bay leaf, and peppercorns. Bring to a simmer over high heat; reduce heat to low to maintain a gentle simmer with small bubbles and very little movement. Simmer until meat is falling off the bone and flavor is extracted from the chicken and beef, 12 to 14 hours. Remove from heat.
5. 5 Strain out all solids. Return pot to heat and bring to a simmer over medium-high heat. Reduce to about 2 quarts, or by 50 percent. Strain liquid though a strainer into a container; press down solids in strainer to extract all the liquid.
6. 6 Bring to room temperature before covering; refrigerate. When demi-glace has solidified, gently use a spatula to scrape off any fat that has collected at the top.

By John Mitzewich

Ingredients

• ✓ beef shank
• olive oil
• salt
• black pepper
• onion
• celery
• marsala wine
• beef broth
• water
• tarragon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper.
4. 4 Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
5. 5 Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes.
6. 6 Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
7. 7 Place beef shank into onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle tarragon over shank; cover the skillet with a lid.
8. 8 Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving.

By zuklaak

Ingredients

• ✓ beef shank
• water
• onion
• carrot
• rutabaga
• salt
• pepper
• potato
• cabbage
• leek
• parsley

Instructions

1. 1 Bring water to boil in a large pot. Place beef shank into water and simmer, 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium-sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
2. 2 Return stock to heat, and bring to a boil. Add onions, carrots, and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the cabbage, leeks, parsley, and reserved meat. Simmer for 10 minutes, or until cabbage is tender.

By Beryl Davies

Ingredients

• ✓ beef shank
• tomato
• potato
• onion
• carrot
• cabbage
• garlic
• cilantro
• salt
• cumin
• lime juice

Instructions

1. 1 In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
2. 2 Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

By Alex Trejo

Ingredients

• ✓ beef shank
• olive oil
• pork sparerib
• chicken thigh
• onion
• salt
• garlic
• tomato
• water
• tomato paste
• parmesan cheese
• flat-leaf parsley
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich

Ingredients

• ✓ beef shank
• vegetable oil
• onion
• water
• carrot
• celery
• cabbage
• beet
• tomato juice
• lemon juice
• sugar
• salt
• black pepper

Instructions

1. 1 In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
2. 2 Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.

By Marge

Ingredients

• ✓ beef shank
• water
• carrot
• onion
• celery
• bay leaf
• peppercorn
• vegetable oil
• onion
• garlic
• paprika
• savoy cabbage
• tomato
• lemon
• white sugar
• dill
• salt
• black pepper

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ beef shank
• vegetable oil
• salt
• black pepper
• onion
• beef broth
• tomato
• water
• carrot
• cilantro
• chayote
• corn
• potato
• cabbage
• cilantro
• jalapeno pepper
• onion
• lime
• radish

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ingredients

• ✓ beef shank
• water
• onion
• carrot
• celery
• bay leaf
• beet
• cabbage
• white vinegar
• salt
• black pepper
• sour cream
• dill

Instructions

1. 1 Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side. Add water, onion, carrots, celery, and bay leaf; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. 2 Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. 3 Serve soup in bowls garnished with sour cream and dill.

By John Mitzewich

Ingredients

• ✓ beef shank
• water
• tomato
• onion
• garlic
• salt
• black pepper
• bay leaf
• carrot
• potato
• green bell pepper
• parsley

Instructions

1. 1 Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
2. 2 Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

By Micki McKinzie

Ingredients

• ✓ beef shank
• chickpea
• chicken thigh
• pork belly
• chorizo sausage
• beef soup bone
• ham bone
• salt
• water
• cabbage
• olive oil
• garlic
• garlic
• orzo pasta

Instructions

1. 1 Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
2. 2 Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
3. 3 Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
4. 4 Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
5. 5 Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
6. 6 When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
7. 7 Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

By Allrecipes Member

Ingredients

• ✓ beef shank
• kosher salt
• black pepper
• vegetable oil
• onion
• garlic
• tomato paste
• chicken broth
• celery
• carrot
• rosemary
• bay leaf
• pearl barley
• parsley
• horseradish

Instructions

1. 1 Gather all ingredients.
2. 2 Season beef all over with kosher salt and black pepper.
3. 3 Heat oil in a large pot over high heat. Cook beef in hot oil until browned on all sides, about 10 minutes. Transfer beef to a plate; set aside.
4. 4 Reduce heat to medium and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes.
6. 6 Pour in broth.
7. 7 Add celery, carrots, rosemary, and bay leaf.
8. 8 Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid.
9. 9 Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, 2 to 3 hours. Remove beef to a large bowl.
10. 10 Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
11. 11 Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt.
12. 12 Ladle stew into bowls and garnish with parsley and horseradish.

By John Mitzewich

Ingredients

• ✓ beef shank
• olive oil
• onion
• garlic
• thyme
• oregano
• rosemary
• marjoram
• tomato
• tomato paste
• water
• lemon zest
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate.
2. 2 Add beef shank to the saucepan and increase the heat to medium-high; cook until browned, about 5 minutes per side. Return onion and garlic to the pan, and sprinkle thyme, oregano, rosemary, and marjoram over beef. Add tomatoes and tomato paste.
3. 3 Pour water into the tomato paste can; swirl to remove any extra tomato paste, and add to the saucepan. Stir in lemon zest, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer until beef is very tender, 1 1/2 to 2 hours.

By Julie Couture

Ingredients

• ✓ beef shank
• jalapeno pepper
• bean sprout
• rice noodle
• soy sauce
• fish sauce
• bay leaf
• white sugar
• garlic
• onion
• water
• cardamom pod
• clove
• coriander seed
• fennel seed
• cinnamon stick
• star anise
• ginger
• beef oxtail
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
2. 2 Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
3. 3 Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
4. 4 Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
5. 5 Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.

By John Mitzewich

Ingredients

• ✓ beef shank
• black pepper
• parmigiano-reggiano cheese
• pastina
• kale
• black pepper
• salt
• tomato paste
• chicken broth
• black pepper
• salt
• parmigiano-reggiano cheese
• bread crumb
• garlic
• parsley
• egg
• heavy cream
• beef short rib
• black peppercorn
• bay leaf
• garlic
• celery
• carrot
• onion
• water
• vegetable oil

Instructions

1. 1 Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat. Add beef shank slice; cook until seared and browned on both sides, about 3 minutes per side. Add water, onion, carrot, celery, 3 cloves peeled garlic, bay leaf, and black peppercorns; bring to a simmer. Reduce heat to low; simmer until beef shank meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
2. 2 Freeze short ribs until firm and very cold, about 15 minutes. Cut short rib meat into cubes; return to freezer until almost frozen, about 30 minutes more.
3. 3 Whisk cream, egg, parsley, and 2 cloves minced garlic in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
4. 4 Combine partially frozen beef rib cubes, 1/3 teaspoon salt, and 1/8 teaspoon black pepper in the bowl of a food processor; pulse until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture finely ground, about 5 pulses more. Transfer beef mixture to a bowl, cover with plastic wrap, and refrigerate.
5. 5 Meanwhile, strain beef stock into a large soup pot; discard beef shank and vegetables. Stir chicken broth into beef stock; whisk in tomato paste. Bring broth mixture to a simmer; season with salt and black pepper. Stir in kale; simmer until tender, about 15 minutes.
6. 6 Roll beef mixture into 2 teaspoon-sized meatballs.
7. 7 Cook pastina in simmering soup for 5 minutes; gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Garnish servings with shredded Parmigiano-Reggiano cheese and black pepper.

By John Mitzewich