Click on a category to see more recipes in this category
Ingredients
*Bouquet Garni
1 Pound smoked bacon, diced
1 1/2 Pounds beef shank cross cuts
6 Cups water
1 1/2 Pounds new potatoes, quartered
1 Cup yellow onions, coarsely chopped
4 Medium carrots, peeled & quartered crosswise
1 Large turnip, peeled & quartered
1 (16 oz) Can navy or cannellini beans, undrained
4 Garlic cloves, minced
4 Cups cabbage, coarsely chopped
Kosher salt to taste
Thickly sliced hearty country bread, toasted & rubbed with olive oil and garlic
Instructions
Prepare Bouquet Garni; set aside. In a 12 quart kettle or Dutch oven cook bacon until crisp, stirring frequently. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons drippings in pan. Brown beef shanks on both sides in reserved drippings. Add water, potatoes, onions, carrots, turnips, undrained beans, garlic, and Bouquet Garni. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Add cabbage; cover and simmer 30 minutes more or until meat is tender.
Discard Bouquet Garni. Remove beef shanks; cool slightly. Remove meat from bones and shred; return to soup. Skim fat from soup and heat through. Stir in cooked bacon and season to taste with salt.
To serve, place a slice of bread in bottom of soup plate and ladle soup over bread.
*Bouquet Garni
Cut a 10" square of double-layered 100 percent cotton cheesecloth. Place 2 bay leaves, 8 sprigs of parsley, 12 lightly crushed whole black peppercorns, and 4 or 5 sprigs each of fresh thyme and marjoram on center of cheesecloth. Draw up four corners of square to create a bag and secure with clean kitchen string.