Beef Shank Bone Soup

Sandra McGrath


Bone soup has healing and nutritional properties that come from the marrow. I am so accustomed to broth from a box that I felt I needed to try this and it was worth it. I also had some leftover italian bread and made garlic parmesan bread and boy what a delicious meal!

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10 Min
2 Hr
Stove Top


beef shanks
1 small
head of cabbage, ( i like savoy)
peeled carrots,sliced in coins
1 medium
onion, sliced
4 medium
peeled and diced potatoes
4 pkg
sodium free powdered beef broth or 4 boullion cubes
2 medium
diced tomatoes (can use canned, 14 oz. if preferred)
8-10 c
1 Tbsp
apple cider vinegar


1Bring the water to a boil and add the beef shanks, reducing to a simmer.Add the vinegar as this helps get the most nutrients from the bones.Add the sliced onion and the tomatoes and simmer for one hour. Add the chopped cabbage and other ingredients and simmer for 30 minutes.Take the shanks out of the soup and chop the meat, discarding any hard fat/nerve pieces. Be sure the marrow has melted into the soup and return the meat to the soup discarding the bones.Simmer another 15-20 minutes and season with salt and pepper and the soup is done! Serve with garlic parmesan bread or other crusty bread.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Healthy