Beef Shank Vegetable Soup

Ingredients

• 3-4 lb beef shanks
• Salt, pepper, garlic powder and onion powder, to taste
• 2 tbs oil or bacon dripping
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 bell pepper, chopped
• 1 jalapeno, chopped
• 1 tbs garlic, minced
• 1 tbs tomato paste
• ½ C all-purpose flour
• 2 tbs Colman’s dry mustard
• 1 tbs red wine vinegar
• 1 tbs Worcestershire sauce
• 4 C vegetable stock
• 1 pint Guinness stout
• 4-6 potatoes, cubed
• 3-5 carrots, sliced
• 1 lb frozen mixed vegetables
• 1 lb frozen corn
• 1½ tsp salt
• 1 tsp pepper
• 1 tsp rosemary, crushed
• 1 tsp thyme, crushed
• Louisiana Hot Sauce, to taste

Directions

1. Preheat oven to 300° F.
2. Wash the beef shanks, pat dry and allow to dry at room temperature for an hour or two. Heat the oil over medium flame and place roast in oil to brown,
3. Brown beef shanks in 2 or 3 batches, making sure to brown all sides (about 10 minutes) and adding more oil as necessary. Remove browned beef to a bowl
4. Add the onions, celery, carrots, bell pepper and jalapeno and sauté until limp, about 5-6 minutes.
5. Add the tomato paste and sauté until it turns dark to reduce the acidity and bring up the sugars.
6. Add garlic and cook for 1 minute or until onion is translucent.
7. Stir in flour and cook for 1-2 minutes to remove the raw taste, then add the vegetable stock and Guinness.
8. Add the Worcestershire, red wine vinegar, salt, pepper and herbs and reduce slightly.
9. Return the meat, cover with the mirepoix and sauce and cook covered in a 300° oven for 2 hours, stirring occasionally.
10. Remove the roast from the oven and add the potatoes, carrots, frozen vegetables and any other root vegetables you have, cover and return to the oven for another 90 minutes.
11. When all the vegetables are soft, remove the meat to a cutting board, chop coarsely, return them to the pot and cover with the liquid. This will keep them moist during the service and in the refrigerator.
12. Adjust salt and pepper to taste

Chef's Notes

• Use all the vegetable scraps and add 2 tbs anchovy paste to the stock