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Beef Shank Vegetable soup (1/14/2011)

Beef Shank Vegetable Soup


3 tablespoons vegetable oil
3 lbs. beef shanks
6 cups water
1 ½ tsp. salt
1 ½ tsp. pepper
3 beef bouillon cubes
1 pkg. Onion soup mix
4 stalks celery, chopped
2 medium onions, diced
4 medium potatoes, diced
2 14.5 oz. cans diced tomatoes
2 14.5 oz. cans carrots, drained
1 14.5 oz. can corn, drained
1 14.5 oz. can green beans, drained


In a large skillet, heat 3 tablespoons oil over medium heat. Brown beef shanks on both sides until brown. Add to crock pot. Add water, salt, pepper, bouillon cubes, onion soup mix, celery, onions and potatoes. Stir. Cover crock and cook 8 hours on low. Add tomatoes, carrots, corn, and green beans. Cover and continue to cook 2-4 more hours.
Remove beef shanks (likely will fall apart), or, simply remove the bone.
Serve.


 

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