Beef Shank Soup with Vegetables
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
Heat pressure cooker on fish/ vegetables temperature; add oil and butter.
Saute beef, mushrooms, onions and garlic for 5 minutes.
Cancel pressure cooker. (Optional remove marrow bones)
Add beef au jus, soy sauce, vegetable juice, salt, pepper and thyme.
Lock pressure cooker, push fish/vegetables button (5 minutes cooking time).
Press 1 minute button 9 times to make a total of 14 minutes.
Pressure cooker will do it's thing and turn off when done.
Carefully release steam.
Open cooker, add green beans, carrots, potatoes or vegetables of your choosing; lock the cooker, press fish/vegetables button (5 minutes cooking time).
Soup is done when pressure cooker stops.
Release steam; open cooker; add peas, corn and parsley; fold into soup.
Return top to give vegetables time to heat through. Serve and enjoy a healthy meal.