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Old 01-02-2013, 08:11 PM   #1
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Question Soup Bones

Beef shanks have always been my soup bone of choice, but I want to try a different bone with meat that is not so tough. Bones used mostly for vegetable/minestrone soup. Thanks for any ideas. Betsy.

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Old 01-02-2013, 08:20 PM   #2
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I brown the beef shanks and then roast them overnight at 250. The meat that is on the bones falls off and the dogs love the marrow.
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Old 01-02-2013, 08:33 PM   #3
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I use chicken for minestrone soup.
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Old 01-02-2013, 09:38 PM   #4
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Soup Bones

CWS - After boiling the shanks in the soup for four or five hours, as you said the meat just falls off the bones. But...the meat is still so chewy and tough. Does roasting them all night take that chewyness out? How exactly do you roast them? Covered, some liquid, etc. Thank you.
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Old 01-02-2013, 09:45 PM   #5
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Short ribs bones are great for soup, especially with some meat left on the bones.
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Old 01-02-2013, 10:53 PM   #6
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Quote:
Originally Posted by mittshel View Post
CWS - After boiling the shanks in the soup for four or five hours, as you said the meat just falls off the bones. But...the meat is still so chewy and tough. Does roasting them all night take that chewyness out? How exactly do you roast them? Covered, some liquid, etc. Thank you.
After SIMMERING the bones for several hours, the meat falls off the bones and should fall apart like pulled pork. After that kind of processing, I've never run into chewy and tough meat.
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Old 01-02-2013, 11:14 PM   #7
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I browned the beef shanks, then cooked them low and slow in the crock pot. Picked off the meat and defatted, and made some of the best beef barley soup ever! The meat turned out very tender.
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Old 01-02-2013, 11:21 PM   #8
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Quote:
Originally Posted by mittshel View Post
CWS - After boiling the shanks in the soup for four or five hours, as you said the meat just falls off the bones. But...the meat is still so chewy and tough. Does roasting them all night take that chewyness out? How exactly do you roast them? Covered, some liquid, etc. Thank you.
I pan fry the bones in a frying pan until they are brown, then I put them in the roaster pan to which I add carrots, celery, bay leaf, pepper, grated fennel bilb, ginger (grated) -- these things are under the rack and then I cover them with water, splash or two of wine, cook them in the roaster for 6-8 hours, sometimes 12. Then I dump everything in a strainer, keep the stock, toss everything else to the hens.then I put the stock in the fridge, skim the fat off top, and do whatever .. and make my soup the next day. So all of the soup stock I make is a 2-day effort. First I make the s make the broth and soup.
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Old 01-02-2013, 11:56 PM   #9
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Quote:
Originally Posted by mittshel View Post
CWS - After boiling the shanks in the soup for four or five hours, as you said the meat just falls off the bones. But...the meat is still so chewy and tough. Does roasting them all night take that chewyness out? How exactly do you roast them? Covered, some liquid, etc. Thank you.
I bet 90 minutes in a pressure cooker would make the shank meat tender. Or, braise them in a slow cooker overnight. You have to break town the proteins, and collagen (cartilage and sinews) in the meat.

Hope that helps.

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Old 01-03-2013, 02:06 AM   #10
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I bet 90 minutes in a pressure cooker would make the shank meat tender. Or, braise them in a slow cooker overnight. You have to break town the proteins, and collagen (cartilage and sinews) in the meat.

Hope that helps.

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Don't know. I just dump them in the roaster pan and pop them in the oven overnight. Works for me.
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