Old Fashioned Vegetable Beef Shank Soup

hello

I have a freezer full of unusual (to me anyways) cuts of meat. 

I have shared my adventures with liver and heart and tongue in the past. 

The other day I pulled out a package that said "beef shank" a cut I have only used once before.

I was in the mood for a comfort food.

After looking at several recipes for beef shank I decided it would be perfect used in an 

"Old Fashioned Vegetable Beef Soup". 

Or something like 

"kitchen sink soup - as in everything but the sink".

Mimi always made a pot of something like this every week or so 

with all the leftovers in the refrigerator. 

I think this turned out just as delicious.

Don't be afraid of the number of ingredients - 

some are optional and all are ones you probably already have.

Old Fashioned Vegetable Beef Shank Soup
aka Kitchen Sink Soup

2 lbs or so of Beef Shank
1TBS Salt
1/2 tsp thyme
1/4 tsp pepper
1 bay leaf
3 or 4 garlic cloves peeled and chopped
6 cups beef broth (I used homemade -yum)
1 cup red wine (I used a Merlot)
1 small onion - chopped
2 medium potatoes - peeled and cubed
2 turnips - peeled and sliced (optional but yummy)
2 stalks celery - sliced
2 carrots sliced
1 can tomatoes  - fire roasted would be good if you have it - with juice (break up if you use whole)
1/2 cup each frozen corn, peas and green beans - or whatever you have
1 cup cooked lentils and 1 cup cooked beans - optional but delicious.
1 cup noodles - I used macaroni - optional too - g/f if you use them or omit this
1TBS Worcestershire sauce

In a large pot - I used my enameled cast iron pot - combine the first 8 ingredients. Simmer, covered for 2 1/2 - 3 hours - until your meat is tender. Remove meat and bay leaf. Cut the meat off the bone and cut into small pieces. There is a lot of fat on this piece that I removed because I know my family wouldn't eat it - but if you like it I am sure it would be delicious. Return to soup, add onion, potatoes, turnips, celery, carrots and tomatoes - cook until carrots are soft - add frozen veggies and lentils and beans macaroni and cook until noodles are almost done. Add the Worcestershire sauce.  Remove from heat - it will continue to cook your noodles. You also could cook the noodles separately and add when the soup is done.

When I was done I put that beef bone in the freezer to save to make more beef broth!

I am linking this to the Hearth and Soul Hop, Tuesday Night Supper Club,  Dr. Laura's Tasty Tuesday.
Foodie Wednesday
and Sunday Night Soup Night!