Directions:
- Heat oil in large pot over medium-high heat.
- Add shank bone and meat cubes to pot.
- Sprinkle with salt and pepper.
- Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes.
- Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes.
- Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms.
- Bring soup to boil.
- Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes.
- Discard shank bone and bay leaves.
- Season soup to taste with salt and pepper.
- Ladle into bowls.
- Sprinkle soup with remaining 1/2 tablespoon thyme and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.83 Kcal (2047 kJ) | ||
| Calories from fat | 242.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.93g | 41% | |
|---|---|---|---|
| Cholesterol | 57.82mg | 19% | |
| Sodium | 526.99mg | 22% | |
| Potassium | 762.45mg | 16% | |
| Total Carbs | 32.54g | 11% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 30.08g | 60% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.52 Kcal (467 kJ) | ||
| Calories from fat | 55.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 41% | |
|---|---|---|---|
| Cholesterol | 13.19mg | 19% | |
| Sodium | 120.22mg | 22% | |
| Potassium | 173.94mg | 16% | |
| Total Carbs | 7.42g | 11% | |
| Sugars | 1.49g | 26% | |
| Dietary Fiber | 0.93g | 16% | |
| Protein | 6.86g | 60% | |
| Vitamin C | 5.3mg | 39% | |
| Iron | 0.4mg | 10% | |
| Calcium | 11.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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