Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb (1.1 kg) bone-in beef shank, cross-cut
- 1 tbsp olive oil
- 2 tsp kosher salt, divided, plus black pepper
- 1 large onion, quartered; 4 garlic cloves, smashed
- 8 cups (1.9 L) low-sodium beef broth
- 2 bay leaves; 4 thyme sprigs; 1 tsp whole peppercorns
- 3 medium carrots; 3 celery ribs, cut 1/2 in (1.3 cm)
- 10 oz (285 g) wide egg noodles
- 2 tbsp unsalted butter; 1/4 cup chopped parsley
- 1 tsp apple cider vinegar or Worcestershire, optional
Do This
- 1. Pat shanks dry; season with 1½ tsp salt and pepper. Sear in 1 tbsp oil over medium-high, 4–5 minutes per side.
- 2. Add onion, garlic, bay, thyme, peppercorns; pour in 8 cups broth. Bring to a boil, then reduce to a gentle simmer (185–195°F). Skim foam; partially cover.
- 3. Simmer until fork-tender, 2–2½ hours, skimming as needed.
- 4. Lift shanks out; shred meat, discarding bone and gristle. Return meat to pot.
- 5. Add carrots and celery; simmer until tender, 20–25 minutes. Stir in 1/2 tsp salt and optional 1 tsp vinegar or Worcestershire.
- 6. Boil noodles separately in salted water until al dente, 6–7 minutes. Drain.
- 7. Stir noodles into soup with 2 tbsp butter and parsley. Adjust seasoning; rest 5 minutes and serve.
Why You’ll Love This Recipe
- Beef shank makes a deeply savory, naturally rich broth with minimal effort.
- Cooking the noodles separately keeps them tender, not soggy.
- Classic, comforting flavors—just carrots, celery, and gentle herbs.
- Leftovers taste even better the next day.
Grocery List
- Produce: 1 large onion, 4 garlic cloves, 3 carrots, 3 celery ribs, fresh parsley, fresh thyme (or dried)
- Dairy: Unsalted butter
- Pantry: Bone-in beef shanks, low-sodium beef broth, olive oil, bay leaves, whole peppercorns, wide egg noodles, kosher salt, black pepper, apple cider vinegar or Worcestershire (optional)
Full Ingredients
Beef and Broth
- 2.5 lb (1.1 kg) bone-in beef shank, cross-cut (about 2 large pieces)
- 1 tbsp olive oil
- 2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 8 cups (1.9 L) low-sodium beef broth
- 2 bay leaves
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
- 1 tsp whole black peppercorns
- 1 tsp apple cider vinegar or Worcestershire sauce, optional (for brightness)
Vegetables
- 3 medium carrots, peeled and cut into 1/2-inch (1.3 cm) rounds (about 2 cups/250 g)
- 3 celery ribs, cut into 1/2-inch (1.3 cm) slices (about 1.5 cups/150 g)
Noodles and Finish
- 10 oz (285 g) wide egg noodles
- 2 tbsp unsalted butter
- 1/4 cup finely chopped fresh parsley
Step-by-Step Instructions
Step 1: Season and prep the shanks
Pat the beef shanks very dry with paper towels. Season all over with 1½ teaspoons kosher salt and 1/2 teaspoon black pepper. Quarter the onion, smash the garlic, and measure out the herbs and spices so they are ready to go.
Step 2: Sear for deeper flavor
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When shimmering, sear the shanks until deeply browned, 4–5 minutes per side. Settle the meat flat against the pot so good contact forms a crust. Browning concentrates flavor in the broth.
Step 3: Build and start the broth
Add the onion, garlic, bay leaves, thyme, and whole peppercorns to the pot. Pour in 8 cups low-sodium beef broth. Bring to a boil over high heat, about 8–10 minutes. Reduce heat to low to maintain a gentle simmer at 185–195°F. Skim off any foam or fat that rises. Partially cover (lid slightly ajar) and simmer for 2 hours, skimming occasionally.
Step 4: Check tenderness and shred the beef
After about 2 hours, test the shanks; they should be fork-tender and starting to separate from the bone. If not, continue simmering 15–30 minutes more. Lift the shanks to a board. Remove and discard bones, gristle, and connective silver skin. Shred the meat into hearty bite-size pieces and return it to the pot.
Step 5: Add carrots and celery
Stir in the carrots and celery along with the remaining 1/2 teaspoon kosher salt. Continue simmering, uncovered, until the vegetables are just tender, 20–25 minutes. For a subtle lift, add 1 teaspoon apple cider vinegar or Worcestershire now, if using. Taste and adjust seasoning with additional salt and pepper.
Step 6: Cook the noodles separately
While the vegetables cook, bring a large pot of well-salted water to a boil. Cook the wide egg noodles until al dente, 6–7 minutes (check package). Drain thoroughly. Cooking the noodles separately keeps the broth clear and the noodles from absorbing all the liquid.
Step 7: Finish with butter and parsley
Stir the drained noodles into the soup, followed by 2 tablespoons unsalted butter and 1/4 cup chopped parsley. The butter adds silkiness and a homestyle finish. Let the pot rest off heat for 5 minutes to settle the flavors. Ladle into warm bowls and serve hot.
Pro Tips
- Keep the simmer gentle—just a few lazy bubbles. A rolling boil can toughen meat and cloud the broth.
- Skim early and often in the first 30 minutes for the clearest, cleanest-tasting soup.
- Cook noodles separately and add at the end to prevent them from soaking up the broth.
- Shank bones have marrow—spread it on toast or stir a little into a bowl for extra richness.
- If your broth tastes flat at the end, a small splash of vinegar or Worcestershire can brighten it without more salt.
Variations
- Pressure Cooker: Sear in the pot; add aromatics and broth. Cook on High Pressure 45 minutes, natural release 15 minutes. Add vegetables and simmer on Sauté 10–15 minutes. Finish as written.
- Herby Mushroom: Add 8 oz (225 g) sliced cremini mushrooms with the carrots and celery; finish with dill instead of parsley.
- Noodle Swap: Use spaetzle or kluski noodles, or serve over buttered mashed potatoes for a different comfort-food feel.
Storage & Make-Ahead
Refrigerate soup (without noodles if possible) up to 4 days; noodles can be stored separately tossed with a little oil. Freeze broth and beef (without noodles) up to 3 months. Thaw overnight in the refrigerator, bring to a simmer, add fresh carrots/celery if you like more veg texture, and cook fresh noodles just before serving. If the soup thickens after chilling, thin with a splash of broth or water when reheating and recheck seasoning.
Nutrition (per serving)
Approximate: 490 calories; 35 g protein; 35 g carbohydrates; 21 g fat; 3 g fiber; 1120 mg sodium (will vary with broth and salt). Calculated with 10 oz dry egg noodles and low-sodium broth.
