White Bean Beef Shank Soup

We always look forward to the Thanksgiving Holiday. A few days ago our backyard looked more like a Christmas scene with our first snow.

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I wanted to share something I am thankful for in my kitchen. If you have been reading recent posts, would you guess I am thankful for beans, a good deal on local food, or my pressure cooker? There is a lot more of course, but as far as a dish, one that is made with all the above makes me one thankful cook. To celebrate my new pressure cooker, a gift from my very dear friend Liz, who moved overseas. I made White Bean Beef Shank Soup. I will be thinking of her every time I use this pot. I promised her to keep it in good condition until she returns. I am already missing her, but I am excited for her new adventure. We have eaten together also in France and Brazil. I can’t wait for our next meal together.

Maybe it is way too early for New Year’s resolutions too, but having a goal could be helpful during this gift giving season. If you are considering cooking healthy tasty meals, in less time, a pressure cooker is a kind of pot that could help. I grew up watching my family in Brazil using it everyday. I use mine all the time. I like this infographic. There is some information for electric pressure cookers, which I have not tried yet.

Please see the recipe in pictures bellow. Our family of 4 ate 2 times. First round we ate with bread and the leftovers we ate with brown rice.

1) I got one beef Shank (1.32 pounds ) for $4.25 from a farm up the road.

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2) Sear all sides of the meat using a bit of high heat oil. While doing that, I was chopping carrots, onion and celery.

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3) Remove the meat and use 2 cups of veggies to “clean” the pan, sweating the veggies on low heat

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4) When the vegetables were soft, return the meat to the pan, add 2 cups of dried white beans, a couple of bay leaves, 1 tsp salt

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5) Add enough liquid to cover the contents in the pot by 2 inches. I used water. Most pressure cookers have a fill level line, to guide us not to add too much water.

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6) I remembered I had some brussel sprout leaves, so I added them!

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7) Close the lead according to manufacturer instructions and when the pot take pressure, set the timer for 15 minutes

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8) Open the pot according to manufacturer instructions, adjust seasoning and voilá!

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9) My youngest requested and got the bone.

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We blessed our food, and dinner is served.

 

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4 thoughts on “White Bean Beef Shank Soup

  1. Daniel B. says:

    Ooh. I love it (and hate it) when the kids request the best parts. A family of four doesn’t need two chickens, but one bird only has two oysters. I never should have told the kids about the oysters.

    I’m on the fence about getting a pressure cooker, but this post is quite compelling.

    • recipestories says:

      Ha! Too good Daniel. We decided our turkey has 4 legs. Just read your post about the pressure cooker. For the times I needed to make dinner happen in 15 minutes and your house will smell delicious.

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