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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crockpot Shank into bean soup Recipe

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This recipe for Crockpot Shank into bean soup is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef Shank or Soup Bones if no Shank
1 Qt of Beef Bone Broth
Celery ends
3 large Carrots
1 Onion quartered

1 1/2 C Canaille Beans rinsed

1/2 Onion sautéed
3 Celery Stalks sautéed
4 C Chicken Stock
Directions:
Directions:
Crockpot or Pressure Cook shank along with Beef Bone Broth, celery, carrots, and onion. Drain off broth using a colander. Save broth pouring it into a quart or 2 quart jar leaving 2 inches of headspace.

When broth is solid discard fat that has floated to the top.

Save leftover shank meat to add to cooked beans. Cook navy or canaille beans in instant pot by ….. or soak and boil method.
Save bean broth. Add sautéed chopped onion and celery to finished drained beans along with leftover torn beef shank. Add 1 Qt chicken stock, 2-4 C chicken broth and leftover b an broth. Season with Salt and pepper.
Personal Notes:
Personal Notes:
You can get 2-3 meals out of a couple packages of beef shank

 

 

 

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