COMFORT FOOD

I’m in Las Vegas, Nevada it’s cold 44 degrees. I need warm, comfort food today. I’m cooking Beef Shank Soup.    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. A pot of steamy, delicious soup feeds your heart and soul.

Beef Shank Soup

3 pounds beef shanks, chopped,  1/4 cup self-raising flour, 1/2 stick unsalted butter, 4 garlic cloves finely chopped, 1 medium onion, finely chopped, 2 corn on the cob cut in quarters, 3 medium size potatoes, peeled and cut into large chunks, 2 large carrots, sliced, 1/4 pound broccoli florets, chopped, 1/4 pound cauliflower, chopped, 1 bundle kale, chopped, 3 ounces snow peas,  4 ounces porcini mushrooms, sliced, 1 bay leaf, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1 celery stalk, chopped, juice and zest of 1 lemon, 3 anchovies, 1/2 cup dry red wine, 1 package dry beef soup mix, 3 cups beef stock, 1 (6 oz.) can diced tomatoes with chilies, 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 seasoned flour, set aside. Add oil to a skillet, add shanks sear on both sides to a beautiful golden brown.  Remove from pan add to slow cooker. Add the broth and 1 cup of water cook for 3 hours.  In 2 hours, add the potatoes to the slow cooker. Add 1 tablespoon of butter to the same skillet with the onions, celery, bell pepper, and garlic saute until onions are translucent. Set them aside.  After the shanks have cooked for 3 hours, add the remaining vegetables to the slow cooker. Add the wine, soup mix, diced tomatoes, bay leaf, anchovies, and cloves. Season with salt and pepper. Cook in the slow cooker on medium.  Take approximately 1 cup of broth from the slow cooker, add 4 tablespoons of flour to the cup.  Rapidly stir with a fork until all the lumps are gone.  Pour it into the slow cooker.  Bring to a rapid boil cook for 3-5 minutes.   Add the lemon juice and zest. Cook until the broth is a gravy consistency. Taste add salt if needed.

Serve over mashed potatoes.  Garnish with chopped fresh parsley.

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