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Beef Shank Noodle Soup

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Beef Shank Noodle Soup is a deeply comforting dish featuring tender slow-simmered beef shank, a rich aromatic broth, and satisfying noodles. The marrow and connective tissue create a naturally silky soup that’s hearty, nourishing, and perfect for chilly days.

Ingredients

  • 2 lbs bone-in beef shank
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 large onion, halved
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 1 tbsp fresh ginger, sliced
  • 6 cups beef broth
  • 2 cups water (or as needed to submerge beef)
  • 2 tbsp soy sauce
  • 1 star anise (optional)
  • 2 bay leaves
  • 8 oz egg noodles or rice noodles
  • 3 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • Bok choy, bean sprouts, lime wedges, and chili oil (optional for serving)

Instructions

  1. Season beef shank generously with salt and black pepper.
  2. Heat olive oil in a large pot over medium-high heat. Sear beef shank on both sides until browned.
  3. Add onion, carrots, celery, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
  4. Pour in beef broth and enough water to fully submerge the beef. Add soy sauce, star anise (if using), and bay leaves.
  5. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 2 1/2 to 3 hours until meat is very tender.
  6. Remove beef shank, shred or slice the meat, and discard bone and excess fat.
  7. Strain broth if desired for clarity, then return to pot and adjust seasoning.
  8. Cook noodles separately according to package instructions.
  9. Divide noodles into bowls, top with beef, and ladle hot broth over.
  10. Garnish with green onions, cilantro, and optional toppings before serving.

Notes

  • Searing enhances flavor but can be skipped if needed.
  • For a richer broth, add a splash of fish sauce or a small cinnamon stick while simmering.
  • Store broth and noodles separately to prevent sogginess.
  • Freeze broth (without noodles) for up to 3 months.
  • Skim fat from surface or refrigerate broth to remove solidified fat easily.

Nutrition

Find it online: https://thefamilycooking.com/beef-shank-noodle-soup/