Middle Eastern Beef Broth Soup 2

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 pot over medium heat. Once the oil shimmers, add 1 finely chopped onion. Stir frequently, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let the onion brown, as this will alter the flavor of the soup.
2. Next, add 600 g of beef shank, cut into large chunks, to the pot. Sear the beef on all sides until it develops a deep brown crust, which will enhance the soup's depth of flavor. This should take about 8 minutes. The beef should release easily from the pot when it's ready to turn.
3. Peel and slice 2 carrots into rounds, then add them to the pot. Stir them with the beef and onions for about 3 minutes, allowing the carrots to begin softening and absorbing the flavors of the beef and onions.
4. Pour in 1.8 L of beef broth, ensuring the beef and vegetables are fully submerged. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer gently. The beef should become tender and the carrots should be soft but not mushy, which will take about 1.5 to 2 hours.
5. Once the beef is tender and the broth is rich in flavor, taste the soup. Add fine sea salt and black pepper to taste, adjusting the seasoning until it enhances the natural flavors of the beef and vegetables. If desired, finish the soup with a drizzle of olive oil for added richness before serving.