Beef Shank Soup with Vegetables

M
akes 4 large servings

20 minutes to prep

25 minutes cooking time in a pressure cooker


Ingredients (listed in order cooked)

2 Tbsp. olive oil 1 cup Portobello mushrooms, chop into 1/2” cubes

1 Tbsp. Butter 1 large onion, large chop

1 garlic clove, minced

2-4 Walnut Hollow Beef Shanks, cut in 1” cubes, seasoned with salt and pepper


2 cups Beef Au Jus or beef broth 1 Tbsp. soy sauce

1 cup V-8 vegetable juice 1 tsp. Himalayan sea salt or salt of your choice

½ tsp. fresh ground black pepper ½ tsp. dried or 1 Tbsp. fresh thyme


1 cup green beans, fresh, canned, frozen

1 cup cubed carrots 4-6 small potatoes, peel, chop 1” cubes

1 cup frozen peas 1 cup corn, frozen, canned or fresh

1 tsp. dried parsley or 1 Tbsp. fresh parsley


Cooking instructions

  1. Heat pressure cooker on fish/ vegetables temperature; add oil and butter.

  2. Saute beef, mushrooms, onions and garlic for 5 minutes.

  3. Cancel pressure cooker. (Optional remove marrow bones)

  4. Add beef au jus, soy sauce, vegetable juice, salt, pepper and thyme.

  5. Lock pressure cooker, push fish/vegetables button (5 minutes cooking time).

  6. Press 1 minute button 9 times to make a total of 14 minutes.

  7. Pressure cooker will do it's thing and turn off when done.

  8. Carefully release steam.

  9. Open cooker, add green beans, carrots, potatoes or vegetables of your choosing; lock the cooker, press fish/vegetables button (5 minutes cooking time).

  10. Soup is done when pressure cooker stops.

  11. Release steam; open cooker; add peas, corn and parsley; fold into soup.

  12. Return top to give vegetables time to heat through. Serve and enjoy a healthy meal.