afoona
Soups

Rich Veal Shank Soup

A rich, deep shank soup - gelatinous, comforting and thick. A Friday-night dinner that warms you from within.

⏱ 4 hr 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
🥩 Meat🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Put the meat in a clean pot with the water and add the leek, onion, carrot, celery, garlic, bay leaves and tomato paste.
    Pot
  2. 2
    Bring to a boil and skim off the foam. Turn down to low and simmer 3–4 hours, until the meat is tender.
    ⚙ SimmeringStove
    💡Skim off the foam that rises at the boil, and after that only a gentle simmer: a hard boil clouds the soup and toughens the meat.
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  3. 3
    Remove the meat from the soup and take it off the bones. Strain the soup and return it to the pot, along with the meat.
    Colander
  4. 4
    Add the baharat to the soup and season with salt and black pepper.
  5. 5
    Serve hot in deep bowls with the parsley.
  6. 6
    Eat with Bread for dipping.
542calories
55 gprotein
17 gcarbs
27 gfat
● protein 42%● carbs 13%● fat 46%

Per serving (949 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Meat Soup

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