Middle Eastern Beef Broth Soup 3

Ingredients

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

Method

1. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Once the oil shimmers, add 1 finely chopped onion. Stir occasionally and cook until the onion becomes translucent and soft, about 5 to 7 minutes. Be careful not to let the onion brown, as this can add an unwanted bitterness to the soup.
2. Peel and slice 2 carrots into rounds, then add them to the pot. Stir the carrots with the onion, allowing them to soften slightly. This should take about 3 to 4 minutes, and you'll notice the carrots beginning to release their sweet aroma.
3. Increase the heat to medium-high and add 600 g of beef shank, cut into large chunks. Sear the meat on all sides until it develops a rich brown crust, which will enhance the soup's depth of flavor. This should take about 5 minutes, and you'll notice a savory aroma filling the kitchen.
4. Pour in 1.8 L of beef broth, ensuring the meat and vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently. The beef should become tender and the flavors meld together, which will take about 1.5 to 2 hours. You'll know it's ready when the meat is tender enough to easily pull apart with a fork.
5. Once the soup has simmered and the beef is tender, taste the broth and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them.
6. Before serving, give the soup a final stir and, if desired, finish with a drizzle of good quality olive oil for added richness. Serve hot, inviting everyone to gather around and enjoy this comforting, communal meal.