The meaty shank soup bone has long been one of my favorite cuts of meat. It is a thick piece of beef with a marrow bone in the middle. It can be boiled to make a delicious broth for soup. It can be sauteed and then simmered with veggies to make Osso Buco. The flavor comes from the marrow fat in the middle of the bone. Here are the recipes for Beef Barley Broth and my rendition of Osso Buco.
Each package of meaty shank soup bones are 2.50-3.00 lb. each. The cost is around $25.
This is a simple broth, simple to make, simple to eat. It is more broth than stuff. It is good with a hearty bread.
2poundsmeaty beef soup bones,can use beef shanks or short ribs
6whole peppercorns, opt
1cupchopped turnips (or 1 cup other veggies)
1/4cupmedium pearl barley
In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. Remove bones; remove meat and marrow from bones; dice and return to broth. (Yes, dice the marrow and add it back into the soup. The fat gives the flavor!)
Add the veggies and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Typically, I put everything in the pot about 2 hours before we are going to eat. Then about 15 min. before we are going to eat, I remove the bones, take off and dice the meat and marrow, and return them to the broth. Both ways work.
This is the season to use spaghetti squash. It looks like this:
If you look online, most folks recommend cutting it in half lengthwise from the stem end to the blossom end. But here is the secret that I learned thekitchn.com. If you want the strings to be longer, cut the squash around the middle this way:
Notice that the strings start in a swirly pattern from the bottom and circle around coming up. When you boil or bake this, and then let it cool, the squash strings will come out sort of like circles. I cut them in half and mix them with the topping for the day. I have used both a traditional spaghetti sauce and a veggie-chicken-sour cream mixture. Both tasted good and were well-received by the family.
I haven’t posted about the local food challenge since June. So for September, we will allow you to have up to 3 comments/entries. They can be about your choice of locally grown chicken or vegetables. The food can be from my farm, from a farmers market, from your garden or from your neighbor’s garden. It just needs to be locally grown (to you). What have you made this summer? Any salads, grilled veggies, chicken soup? Comment below OR email and let me know.
Gaia is our Great Pyrenees livestock guardian dog. Her job on the farm is to protect our livestock, and in particular, our meat chickens. On a recent morning, the young crew went out to do their chicken chores, and Gaia was at the end of her chain jumping and excitedly barking. They let her go and she sped off to investigate a broken two-wheeled cart that is stored close by.
An older son was in the area and came to investigate. As Gaia ran around the cart, our son pushed down on the back so that she could snoop around under the front.
A few years back, The Farmer was able to pick some multicolored maize (translation: “Indian corn”) from the field of fellow farmer Robert Perry. The Farmer had been meaning to plant it for himself and finally had space and time this year.
On Saturday, May 26, The Farmer planted the corn in hasty rows just to get it done. On July 6, we took a picture, because your corn should be “knee high by the fourth of July.”