I’m in Los Angeles, rain and snow are predicted this weekend. I’m cooking Beef Shank Soup. This is a very traditional rainy day comfort meal. My Grandmother Emma always had a pot of some kind of soup on the stove all year long. She said you always want to have something available and ready to offer guests that present to your door. A pot of steamy, delicious soup feeds your heart and soul.
Beef Shank Soup
3 pounds beef shanks, 1/4 cup self-raising flour, 1 stick unsalted butter, 4 garlic cloves finely chopped, 1 medium onion, finely chopped, 3 medium size potatoes, peeled and cut into large chunks, 2 large carrots, sliced, 1/4 pound broccoli florets, 1/4 pound cauliflower, 1 bundle kale, 3 ounces snow peas, 1 (14 1/2 ounce) can diced tomatoes with green chilies, 4 ounces porcini mushrooms, sliced, 1 bay leaf, 1 celery stalk, chopped, zest of 1 lemon, 1/2 cup dry red wine, 1 package dry beef soup mix, 3 cups beef stock, 1/8 teaspoon ground cloves.
Wash shanks in cold water pat dry with a paper towel, generously sprinkle salt and pepper on both sides, dust with flour, set aside. Add oil to a dutch oven, bring to medium heat add shanks and sear on both sides to a beautiful golden brown. Remove from pan add to slow cooker. Add onions, celery, bell pepper, and garlic to the dutch oven and saute until onions are translucent. Add vegetables to the slow cooker. Add beef stock and wine to the pan scrape up bits of meat in the bottom of the pan. Transfer to the slow cooker. Add beef soup mix, diced tomatoes, bay leaf, and cloves. Season with salt and pepper. Cook in the slow cooker on medium for 6 hours. Add the potatoes, carrots to the pot cook until the potatoes are fork-tender. Take approximately 1/2 cup of sauce from the slow cooker, transfer to a saucepan add 4 tablespoons of flour. Whisk until all the lumps are gone continue to cook for 3-5 minutes. Add everything else to the pot. Cook until the sauce is a gravy consistency.