This is my son's favorite soup. I've made it many different ways, but this rendition is his favorite. Serve topped with melted provolone cheese sprinkled with grated Parmesan over sliced baguette.

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Recipe Summary

prep:
20 mins
cook:
3 hrs 29 mins
total:
3 hrs 49 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot over medium-high heat; grease with cooking spray. Cook beef shanks until browned, 2 to 3 minutes per side. Transfer to a large plate.

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  • Melt butter in the same pot. Add yellow onions, white onions, and kosher salt; cook and stir until soft and lightly browned, about 15 minutes. Stir in garlic; cook until soft, about 5 minutes. Stir in flour until onions and garlic are coated. Add vegetable broth gradually, stirring until it is absorbed.

  • Season soup with Worcestershire sauce, liquid smoke, salt, and pepper. Return beef shanks to the pot. Bring to a boil. Reduce heat and simmer, stirring occasionally, until beef falls off the bone, 3 to 4 hours.

  • Transfer beef shanks to a cutting board with a slotted spoon. Shred beef and return to the pot. Discard bones.

Nutrition Facts

670 calories; protein 40.9g; carbohydrates 50.3g; fat 33.5g; cholesterol 138.4mg; sodium 1838.7mg. Full Nutrition
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