BEEF SHANK SOUP USING A SLOW COOKER
1# beef shank
8 cups water
1 large onion, chopped
4 ribs of celery, chopped
2 carrots, chopped
1 1/2 tsp salt, optional
2 TBS parsley
1 BayLeaf
1/2 tsp peppercorns
1/4 tsp
thyme
1 clove of garlic, peeled
** bouquet garni--A small bundle of herbs and spices tied up in cheese
cloth, added to flavour
a sauce or stock. The bundle is
remove before serving.
Place
in a slow-cooker first 7 ingredients. To create the bouquet garni: cut a 4" piece of cheese cloth and put the
bay leaf, peppercorns, thyme and garlic in center. Tye up the sides with kitchen string to create a bundle. Drop
the bouquet garni into the pot, cover and cook on low for 6-8 hours. The shank meat should be tender and easily removed
from the bone. Don't forget to take out the bouquet garni before serving the soup. ENJOY
