- 2-3 packages of Beef Shank for Soup (depending on how much meat you want to make for the "side"
- 1 bag of carrots
- 1 bag of celery (tops only)
- 1 medium onion
- fresh parsley
- 1 8oz can tomato sauce
- 2 tsp. salt
- 1 box pasta of choice ( I used orzos )
- Cooked and cooled beef shank
- 1 whole onion, sliced
- 1 tsp. sugar
- 2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. oil
Start by peeling carrots and cutting into halves or thirds, depending on the length of the carrots. Chop the whole bag of celery in half, using the tops for the soup. Wrap the remaining and save for a later use.
Remove meat from package and rinse under warm water. Put into a large sauce pot and cover with water. Over high heat, bring to a boil. Skim off excess fat and lower to medium heat. Add in whole onion (unpeeled), celery tops, peeled and cut carrots, some fresh parsley, salt, and tomato sauce.
Continue on a slow boil until the meat falls away from the bone. About 1 1/2-2 hours.
When it's finished cooking, drain the broth into another pot. Set aside meat to cool. Slice up cooked carrots and dice a few stalks of celery. Add the carrots and celery into the broth. Boil your choice of pasta according to the directions on the package. Drain. Add cooked pasta into broth.
When the meat is cool, break into pieces trying to remove as much fat as possible. Place into a medium sized bowl.
Add in remaining ingredients (oil, salt, sugar, pepper, onion, and vinegar) and stir to combine. Cover with plastic wrap and set aside until ready to eat. Do not refrigerate as meat develops a gel like consistency when it gets too cold.
You can add meat into your soup or just eat it on the side.