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Ingredients3 h 49 m servings 670 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 670 calories; 33.5 g fat; 50.3 g carbohydrates; 40.9 g protein; 138 mg cholesterol; 1839 mg sodium. Full nutrition