Rindsuppe

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In a large pot, place the 2 pounds of beef shank along with 10 cups of water. Bring to a boil over medium heat.

Ingredients quick view

2 pounds beef shank

10 cups water

1 large onion, quartered

2 carrots, chopped

2 stalks celery, chopped

1 bay leaf

3 whole cloves

Salt to taste

Pepper to taste

For deeper flavor, roast the beef shank in the oven before adding it to the pot.

Utilize leftover soup for a comforting meal by adding noodles or rice.

Make it a day ahead for enhanced flavors; the soup will taste even better after resting overnight.

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