I love beef shanks. They are inexpensive and their high fat content yields a delicious broth with tender stew meat. When you don’t have time to make bone broth and want to make yourself a beefy soup to nourish yourself, they are king. I highly suggest you use a grass fed cut when cooking with beef shanks because of the fat content. I order mine from US Wellness Meats.

What you need:

• One pound beef shank with bone. 
• 4 cups of beef stock.
• 4 cups of water.
• 2 large carrots, peeled and sliced thick.
• 2 to 4 stalks of celery, sliced thick.
• 4 cloves of garlic.
• 1 small to medium onion, quartered.
• 1 large bunch of boy choy, base cut off.
• Salt and pepper to taste.

How you make it, Crock Pot:

1. Season your beef shank with salt and pepper.
2. Lightly sear your beef shank in a skillet on high heat until browned on both sides (optional).
3. Put your seared beef shank, beef broth, water, carrots, celery, garlic, and onion into your crock pot.
4. Place your bok choy on top of your fluid, floating on top of your liquid base.
5. Cook on low for 4 hours.

How you make it, One-Pot Stovetop:

1. Season your beef shank with salt and pepper. 
2. Set your pot to medium high heat and sear your beef shank until lightly browned on both sides.
3. Add your beef broth, water, carrots, celery, garlic, and onion.
4. Set heat to high until your liquid comes to a boil.
5. Reduce heat to medium low and add your bok choy to the surface of your liquid.
6. Cover and let simmer for 30 minutes to an hour.