Lebanese Beef Broth Soup

Ingredients

• 600 gbeef shank — cubed
• 1onion
• 2carrots
• 1.8 Lbeef broth
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Begin by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add 1 finely chopped onion. Stir occasionally until the onion becomes translucent and soft, releasing a sweet aroma, about 5 to 7 minutes. Be careful not to let the onion brown, as this will change the flavor profile of the soup.
2. While the onion is cooking, peel and slice 2 carrots into rounds about 1/4 inch thick. Once the onion is ready, add the carrots to the pot. Stir them in, allowing them to mingle with the onion and oil, and cook for another 3 to 4 minutes until the carrots start to soften slightly.
3. Add 600 g of beef shank to the pot, ensuring it is in contact with the base of the pot. Sear the beef for about 5 minutes, turning occasionally, until it is browned on all sides. This browning process will enhance the depth of flavor in the soup.
4. Pour in 1.8 liters of beef broth, making sure the beef and vegetables are fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. The beef should become tender and the broth rich in flavor, with a slight reduction in volume.
5. Check the tenderness of the beef by piercing it with a fork; it should easily pull apart. If not, continue simmering and check every 15 minutes. Once the beef is tender, taste the soup and season with fine sea salt and black pepper to your preference.
6. Before serving, skim any excess fat from the surface of the soup if desired. Serve the soup hot, garnished with a drizzle of olive oil if you like, and enjoy it with family or friends, embodying the spirit of Lebanese communal dining.