Osso Bucco Soup
February 25, 2021 • 0 comments
This recipe is so simple, and it highlights the delicious Osso Bucco cut, otherwise known as beef, cross-cut shanks. This cut doesn't often get the praise it deserves. When cooked correctly, the meat is so flavorful and tender and falls off the bone. This recipe leaves you with a delicious nutrient-dense soup and broth base and is great for even the novice cook.
- Prep Time:
- Cook Time:
- Servings: 8-10
Ingredients
- (2 shanks) Osso Buco
- (2 pounds) carrots
- (2 stalks) celery
- (2 tsp) thyme
- (2 tsp) garlic
- (1 chopped) onion
- (to taste) salt and pepper
- (12 ounces) Peas
- (12 ounces) green beans
Directions
Start with a large pot. 10-12 quarts
Add in your
- Crosscut shanks
- carrots
- celery
- thyme
- garlic
- onion
- salt and pepper
Fill 3/4 with water and bring to a boil, then turn to low.
Slow cook until the meat falls off the bone.
After the meat is cooked, strain the meat and vegetables from the broth.
Cut the meat up and any whole carrots you added and put it all back in the broth.
Add peas, green beans, and more carrots if desired.
Cook on low for a couple of hours. This allows the vegetables to cook well and absorb all the broth flavors.
