Ingredients
2 tablespoons bacon drippings, or vegetable oil
4 pounds beef shanks
2 quarts cold water
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 small onion, chopped
5 carrots, peeled and sliced 1/4-inch thick
1/2 pound fresh or frozen green beans, cut into 2-inch pieces
1 pound red potatoes
2 ribs celery, thinly sliced
1 (14.5-ounce) can diced tomatoes
1/4 cup long-grain rice
1 to 2 tablespoons chopped fresh parsley
Directions
1
Steps to Make It
2
Gather the ingredients.
3
Heat the bacon drippings or oil in a large Dutch oven or stockpot over medium-high heat.
4
Add the beef shanks and cook, turning, until well browned on all sides.
5
Cover the beef with the water. Bring to a boil over high heat.
6
Add the salt, pepper, and onion to the beef pot. Cover and simmer for 2 hours.
7
Add the carrots, green beans, potatoes, celery, tomatoes, and rice into the beef-and-onion mixture. Cover the pot and simmer for about 1 more hour.
8
Remove the bones from the soup and pull off all the meat. Discard the bones, dice the meat, and add it back to the soup.
9
Taste the soup and adjust the seasonings, as needed. Stir in the parsley.
10
Serve hot and enjoy.