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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Soup's on! When I heard my mom say that, I knew I was in for a great meal. No 'soupy' soup for mom and I follow in her footsteps. I made this today and will let it sit overnight in the fridge; skim, heat and serve with my flaky biscuits and sweet butter. Ingredients:
4-5 1 inch thick beef shanks |
oil |
5 tbsp seasoned flour |
1/2 cup madiera (optional) |
2 qts water |
6 hearts of celery stalks |
1 box chicken broth |
1 box beef broth |
1 tsp ground dill |
8-10 garlic cloves |
2 tbsp butter buds |
1 tsp ground white pepper |
1 bunch carrots washed and chunked 1 pieces |
1 chunked onion |
3/4 bag barilla orzo |
Directions:
1. Dredge shanks in seasoned flour.
2. In a pressure cooker, heat for a few minutes and add a bit of oil.
3. Brown shanks quickly
4. Add wine and deglaze
5. Add broths veggies and flavorings including butter buds
6. Cover and bring to boil (when steam starts)
7. Lower and cook for 60 minutes or so
8. Turn off and place on a cool burner
9. After 10 minutes de-pressurize cooker under cold water and when you are sure all steam is out, remove lid.
10. Strain into colander over clean soup pot and bring broth to boil add orzo following the cooking directions.
11. Remove marrow from bones and cut meat, carrots and onion into fairly uniform pieces. Heat marrow and mix with bread crumbs to form small balls dropping into orzo/broth when boiling. They will rise to the top.
12. When orzo is done, remove from heat, replace meat carrots onion and garlic.
13. Allow to cool and then cover and refrigerate.
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