Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
  • 2 Ratings

Beef shank works beautifully for slow-cooked soups, breaking down during long simmering to render the aromatic broth superbeefy.

Jeanne Kelley
Recipe by Cooking Light September 2012

Gallery

Marcus Nilsson; Styling: Angharad Bailey

Recipe Summary

hands-on:
30 mins
total:
11 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 quarts water to a boil in a large Dutch oven. Add beef shanks; boil until surface of meat is no longer red (about 6 minutes). Drain shanks; cool slightly. Remove meat from bones; reserve bones. Cut meat into cubes.

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  • Rinse pan; wipe clean with paper towels. Heat pan over high heat. Add oil; swirl to coat. Add white onion, ginger, and garlic; stir-fry 4 minutes or until browned. Stir in 6 cups water, chile garlic sauce, and black bean sauce. Place peppercorns and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, 1/2 cup green onions, sugar, and soy sauce to pan. Return meat and bones to pan. Bring to a simmer. Partially cover, and simmer gently for 2 hours or until meat is tender. Uncover and simmer 1 hour or until reduced to about 5 cups. Cool to room temperature; cover and chill overnight.

  • Skim fat from soup; discard fat. Discard bones and cheesecloth bag. Bring soup to a simmer. Add tomatoes and bok choy; cook 5 minutes or until bok choy is tender.

  • Cook noodles according to package directions. Place about 1/2 cup noodles in each of 4 bowls. Ladle 1 cup soup into each bowl, dividing bok choy evenly. Sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.

Nutrition Facts

408 calories; fat 8.6g; saturated fat 2.4g; mono fat 3.5g; poly fat 1.1g; protein 40.3g; carbohydrates 4.1g; fiber 2.9g; cholesterol 53mg; iron 4.5mg; sodium 635mg; calcium 97mg.
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