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Title: Anthony's Onion Soup w/Braised Beef Shank
Categories: Soups, Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings
2 lg Beef shanks; cut "osso
- bucco" style
6 lg White Spanish onions; sliced
- thin
3 cl Garlic; sliced
1/2 c White wine
1 sm Bunch parsley
1 sm Bunch rosemary
1 sm Bulb ginger; halved
6 Whole bay leaves
1 tb Whole black peppercorns
Salt
8 c Beef or chicken broth
1 bn Chopped chives
1/2 c Shredded Parmesan cheese
6 sl Thick crust bread
4 tb Olive oil
1/4 c Butter
1 Sheet of cheesecloth
Take the beef shanks and cut the meat off the bone,
removing any excess fat and silver skin. Cut the meat
into approximately 4" cubes and season with salt. Set
the bones aside. Set the soup pot on high heat
with the olive oil. When the oil is hot and just
starting to smoke, add the beef shanks to the pot and
sear the meat on all sides. When the meat is seared,
remove the shank meat from the pot and set aside on a
dry paper towel, leaving the oil in the pot.
Turn the heat of the pot down to a medium flame and
melt the butter in with the oil. Add the onions and
the garlic and stir occasionally to prevent sticking.
The onions and garlic need to caramelize slowly, so
this process will take approximately 20 minutes or so.
When the onions are caramelized, deglaze them with the
white wine and simmer until the wine is almost
evaporated. Return the shank meat to the pot and add
the chicken or beef broth. Turn the heat to high and
bring the pot to a boil.
As the soup comes up to temperature, unfold the
cheesecloth so you can place parsley, rosemary, bay
leaves, ginger, and black peppercorns and tie it tight
enough to make a sachet and hold the items without
falling out. When the pot comes to a boil, add the
sachet and turn the heat to low. Simmer the liquid
slowly for approximately 1 hour.
Take the marrowbones and, using a teaspoon or demitasse
spoon, scoop out the marrow from the center of the bone
and spread the marrow on the slices of bread. Sprinkle
the Parmesan cheese over the marrow. Set the bread
aside; just before serving the soup, toast the slices
until they are dark brown.
After an hour, the soup should take on a thicker
consistency and have a deep flavor of beef and onions.
You may taste a slight hint of ginger; it works well
to give the soup a little bit of brightness.
FROM: Chef/Owner Anthony Susi at Sage Restaurant,
Boston, Massachusetts.
From:
http://www.recipelink.com
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