Ingredients: |
Ingredients: 2 beef shanks
4 quarts cold water
3 stalks celery - cut in half
1 onion - cut in half
4-5 carrots, peeled (thin ones are better.)
-if large, cut in half lengthwise
10-12 stems fresh parsley (frozen parsley may be used)
3 cups Pastene Kitchen Ready tomatoes
3 tsp. salt (add more later if needed)
½ tsp. pepper
¾ lb. soup pasta - orzo, tubettini, or your preference
Pecorino Romano cheese, grated for garnish
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Directions: |
Directions: 1. Remove bone marrow from beef shanks. Dispose marrow and rinse shanks.
2. Place shanks, celery, onion, carrots and parsley into an 8 qt. pot. Add cold water.
3. Bring water to a boil then lower to bubbly simmer. As water boils a residue
will build up on top of water. With a skimmer or large spoon skim off residue.
4. When water is well heated, add ground tomatoes and stir. Bring broth back
to bubbly simmer.
5. Add salt and pepper. (Later give a taste test. Add more salt if desired.)
6. Let soup simmer for at least 2½ hours. Then taste a piece of the beef to check
if it is tender. Continue cooking until beef is tender. Stir occasionally.
7. Soup is done when piece of beef can be pulled from bone and is tender to chew.
8. Remove pan from stove. Remove carrots and beef shanks and place on platter.
9. Place a large strainer over another pan, gradually place celery, onion and parsley
into strainer. Using a wooden spoon or spurtle, press down on these to get juice drippings into
broth. A little at a time gradually ladle broth through strainer. Continue to press celery and onion.
10. Dispose of residue (celery and onion) from strainer.
11. Return carrots to broth either in large pieces or slices - your preference.
12. On a large dish remove beef pieces from bone; cut up beef and remove
pieces of fat. Cut up beef pieces to sizes you like - chunks or shreds. Add to broth.
13. Cook soup pasta as directed. Strain and add to broth.
14. When serving sprinkle with grated Pecorino Romano cheese if desired. |
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