Rich and clear beef shank soup with root vegetables and herbs, simmered slowly with bone-in meat and aromatic vegetables, then strained and enriched with caramelized onion, carrots, and celery for a wholesome and flavorful homemade dish.
Rich and Clear Beef Shank Soup (Video)
Course: Soup, RecipesDifficulty: Medium6
servings25
minutes2
hours220
kcal2
hours25
minutesNothing brings comfort like a steaming bowl of beef shank soup with vegetables, especially when it’s made from scratch with wholesome ingredients. This recipe slowly extracts flavor and nutrients from bone-in beef, fresh root vegetables, and fragrant herbs. The resulting soup is clear, nourishing, and deeply satisfying—perfect for colder days or when you simply need a homemade boost.
Utensils Used:
Large stockpot
Medium saucepan
Strainer or fine sieve
Large bowl
Cutting board and knife
Ladle
Peeler
Ingredients
2 liters water
500 g beef shank with bone
2 medium carrots
1 medium onion
1 celery root (small to medium)
5 parsley stems (with leaves if possible)
4 medium potatoes
50 ml vegetable oil
3–4 bay leaves
1 tsp black peppercorns
Salt to taste
Directions
- Preparation
Start by placing 500 grams of beef shank with bone into a large pot with 2 liters of cold water. Set it over medium-high heat and bring it to a boil. Skim off any foam or impurities that rise to the surface using a ladle—this helps keep your broth clear. Once the scum is removed, add 3–4 bay leaves, about 1 tsp of whole black peppercorns, and salt to taste. To enhance the nutritional value and flavor of the stock, add the peels and stems from your vegetables: the skins from 2 carrots, 1 onion, a celery root, and stems from 5 sprigs of parsley.
Let everything simmer uncovered for about 1.5 to 2 hours until the beef is very tender. Continue skimming during this time as needed.
- Cooking
Once the meat is cooked, remove it from the pot and set it aside. Strain the broth through a fine sieve into a clean bowl to separate all solids. Discard the vegetable scraps and return the clear stock to a clean large pot.
Now begin working on the fresh vegetables. Peel and chop 2 carrots into thick rounds, dice the celery root into large chunks, and chop the onion coarsely. In a separate saucepan, heat 50 ml of vegetable oil and caramelize the chopped onion over medium heat until golden and fragrant. Then add the celery and carrots, sautéing for a few more minutes until the vegetables slightly soften and absorb the flavors.
- Finishing
Transfer the caramelized vegetables into the pot with the strained beef broth. Bring everything to a gentle boil. Meanwhile, cut the potatoes into chunky pieces and add them to the soup. Allow the soup to simmer for another 15–20 minutes, until the potatoes are fully cooked but still hold their shape.
While the soup simmers, shred or cut the cooked beef into bite-sized chunks and add it back to the pot in the final minutes of cooking. Taste and adjust seasoning as needed. Skim off any foam or floating residue to keep the soup clear. - Serving
Serve the soup hot in deep bowls with a sprinkle of chopped fresh parsley if desired. It pairs beautifully with crusty bread or a slice of rustic toast. The broth should be clear, the meat tender, and the vegetables well-cooked but vibrant. Enjoy it as a hearty meal that’s comforting, nourishing, and easy on the stomach.
Recipe Video
Notes
- ✅ Do:
Use cold water when starting your broth—it helps extract more flavor from the beef.
Caramelize the onion well before adding the other vegetables—it deepens the overall taste.
Skim regularly during boiling to keep your soup crystal clear.
❌ Don’t:
Don’t rush the simmering process. Short boiling won’t extract enough collagen and flavor from the beef shank.
Don’t skip straining the broth—leftover peels or herbs can cloud the soup.
Don’t overcook the potatoes—they should hold their shape in the bowl.
