Middle Eastern 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. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Once the oil is shimmering, add 1 chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir occasionally to ensure the onion softens evenly without browning, releasing its sweet aroma.
2. Add 600 g of beef shank, cut into large chunks, to the pot. Sear the meat on all sides until it develops a rich, brown crust. This step locks in the beef's flavor and adds depth to the soup.
3. Peel and slice 2 carrots into rounds, then add them to the pot. Stir them with the beef and onions, allowing them to mingle with the flavors for about 2 minutes. The carrots should begin to soften slightly, enhancing the soup's sweetness.
4. Pour in 1.8 L of beef broth, ensuring the meat 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.
5. Simmer the soup for approximately 1.5 to 2 hours, or until the beef is tender and easily pulls apart with a fork. The broth should be rich and aromatic, with the carrots soft but not mushy.
6. Taste the soup and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to achieve a balanced flavor that complements the beef and vegetables.
7. Finish the soup with a drizzle of olive oil for added richness and a glossy finish. Serve the soup hot, inviting everyone to gather around the table and enjoy this comforting and hearty dish.