Mom and Micki’s Beef Shank Vegetable Soup Recipe

In a large pot, heat some oil and brown the beef shanks on all sides. Remove them from the pot and set aside.

In the same pot, sauté the onion, carrots, celery, and garlic until softened.

Add the bay leaf, dried thyme, dried oregano, beef broth, and water to the pot.

Return the beef shanks to the pot and bring the soup to a boil.

Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beef is tender.

Remove the beef shanks from the pot and shred the meat. Discard any bones and return the shredded meat to the soup.

Season with salt and pepper to taste.

Serve the soup hot, garnished with fresh parsley.