Hearty Beef Shank and Vegetable Soup with Pasta
A warming one-pot soup built around slow-cooked beef shank, tender seasonal vegetables, and pasta. Rich, filling, and deeply flavored — the kind of bowl that turns a cold evening into a cozy one. Ready in under an hour using a pressure cooker.
🛒 Ingredients
5 servings
- 200 g smoked bacon, diced
- 400 g beef shank, cut into chunks
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 medium potatoes, diced
- 1 medium turnip or parsnip, diced
- 1 zucchini, diced
- 2 tbsp tomato paste or crushed tomatoes
- 1 beef stock cube
- 200 g spaghetti or short pasta
- A handful of kale or savoy cabbage, thinly sliced
- Olive oil
- Salt, black pepper, and cumin to taste
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Directions
- 1
Render the bacon in a pressure cooker over high heat until golden and crispy. Add the beef shank pieces and brown on all sides.
- 2
Add the onion, garlic, tomato paste, stock cube, a drizzle of olive oil, and enough hot water to cover the meat. Seal the pressure cooker and cook at high pressure for 30 minutes.
- 3
Release the pressure, check that the meat is tender, then add the carrots, potatoes, turnip, and zucchini. Seal again and cook for an additional 5 minutes.
- 4
Open the cooker and add the pasta. Cook uncovered over low heat, stirring occasionally, until pasta is al dente.
- 5
Turn off the heat, stir in the sliced kale, and cover for 2 minutes to wilt it. Adjust seasoning and serve with toasted bread and a drizzle of olive oil.
💡 Chef's Tip
Don't skip browning the meat — that step builds the depth of flavor the whole soup depends on. Add the greens off the heat so they stay vibrant and slightly crisp.
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