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D@do's Savory Beef Shank Soup

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“This is one of my father's culinary masterpieces! A beautifully flavorful soup that is very healthy and inexpensive to make. You can substitute parsnips and/or turnips for the celeriac.”
4hrs 30mins

Ingredients Nutrition


  1. Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 ½ tbsp of salt for 3 to 4 hours.
  2. Put in enough water to barely cover bones/meat. Skim foam off every so often. Add a little water now & then to keep bones covered.
  3. When meat is falling off the bones remove and reserve.
  4. Sauté the veggies before adding to the soup, to enhance the flavor.
  5. Sauté the onions and celery with salt, pepper and Italian seasoning. Add to soup.
  6. Slightly brown cubed squash. Add leeks, garlic and 1/2 tsp thyme cook until softened and fragrant. Add 1/2 tsp honey. Add to soup.
  7. Sauté carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.
  8. If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).
  9. Simmer 30 minutes.
  10. Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.

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