In a heavy pan, brown floured beef shanks well in oil. Remove and add minced veggies and a touch of flour. Cook until browned and soft. Splash with wine or stock and reduce until almost gone.
Add back shanks, 8-10 cups water, bouquet garni, and pinches of crushed red and black pepper. Simmer approx. 3 hours, partially covered. Remove meat and shred. For a thicker soup, puree veggies, optional.
Add tomatoes (chopping with a spoon), carrots, celery, potato, onion and cabbage along with salt and pepper. Once veggies are soft, taste and adjust with salt, pepper and/or more water. – Chef Mick (Michelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
Variations: add any veggies you like. Add cooked barley, wild rice or pasta at the end of cooking.
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