Crock Pot Beef Shank Soup

This Crock Pot Beef Shank Soup is a hearty and flavorful recipe, which uses tender beef shank and fire-roasted tomatoes. It’s a classic, foolproof recipe, ready in about 8 hours and 15 minutes.

Crock Pot Beef Shank Soup Ingredients

• 1.5 lbs beef shanks, cut into bite-size pieces
• 1 lb baby potatoes, cut in half
• 1 large carrot, peeled and sliced
• 2-3 ribs of celery, sliced
• 1 medium onion, chopped
• 1 can (15 oz) fire-roasted stewed tomatoes, undrained
• 3 cups beef broth
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1 tsp thyme
• 1 tsp smoked paprika
• Seasoning salt and pepper, to taste
• 1/4 cup flour
• Oil for frying

How To Make Crock Pot Beef Shank Soup

1. Mix Seasoning and Dredge Beef:
   Combine all spices with flour in a plastic bag or container. Dredge beef shank pieces in the flour mixture.
2. Sear the Meat:
   Heat oil in a skillet over medium-high heat. Sear the beef on all sides for 2–3 minutes until browned. Transfer to the slow cooker.
3. Deglaze and Add to Crock Pot:
   Pour about 1 cup of beef broth into the skillet to deglaze. Stir and scrape up the browned bits (fond), then pour the liquid into the crock pot.
4. Add Seasoning and Vegetables:
   Add the leftover seasoning mix, chopped onion, celery, carrot, tomatoes, bay leaves, and Worcestershire sauce. Pour in remaining beef broth to cover the contents.
5. Slow Cook the Base:
   Cover and cook on low for 4 hours without the potatoes.
6. Add Potatoes and Finish Cooking:
   After 4 hours, add halved baby potatoes. Stir and cook on low for another 3–4 hours until the potatoes are fork-tender.
7. Serve:
   Remove bay leaves before serving. Serve hot with buttered bread or your favorite side.

Recipe Tips

• How to thicken beef soup naturally:
  Dredging the beef in seasoned flour before searing helps create a thicker, heartier broth.
• When to add potatoes to crock pot soup:
  Add them halfway through the cooking time to prevent them from turning mushy.
• Best way to sear beef shanks:
  Use a hot skillet and work in batches for even browning without steaming the meat.
• Can I use other cuts of beef?
  Yes, short ribs or stewing beef (preferably bone-in) are great substitutes for beef shank.
• How to get the most flavor from the pan:
  Always deglaze with broth to lift the fond and enrich your soup base.

What To Serve With Beef Shank Soup

This cozy soup pairs well with simple, comforting sides:

• Crusty sourdough bread
• Buttery mashed potatoes
• Egg noodles
• Cornbread
• Roasted root vegetables

How To Store Beef Shank Soup

Refrigerate:
Let soup cool, then store in an airtight container for up to 4 days.

Freeze:
Freeze in portioned containers for up to 3 months. Thaw overnight or reheat from frozen.

Beef Shank Soup Nutrition Facts

• Calories: 268
• Total Fat: 9g
• Saturated Fat: 3g
• Trans Fat: 0g
• Unsaturated Fat: 5g
• Cholesterol: 64mg
• Sodium: 499mg
• Carbohydrates: 17g
• Fiber: 2g
• Sugar: 3g
• Protein: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use bone-in beef shanks for this recipe?
Yes, bone-in beef shanks work well and add extra flavor to the broth.

How do I avoid mushy vegetables in crock pot soup?
Add delicate vegetables like potatoes halfway through cooking to keep them firm.

Can I skip the searing step?
Searing adds flavor and richness, but you can skip it if you’re short on time.

What can I substitute for fire-roasted tomatoes?
Regular canned stewed tomatoes or diced tomatoes with green chilies are good options.

How do I reheat frozen soup?
Reheat from frozen in the microwave for 4–5 minutes, stirring halfway through.

Try More Recipes:

• Crock Pot Beef Rouladen
• Crock Pot Beef Roast With Red Wine
• Crock Pot Beef Ribeye Roast

Crock Pot Beef Shank Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

268

kcal

A rich and comforting beef soup with tender chunks of beef shank, vegetables, and fire-roasted tomatoes.

Ingredients

• 1.5 lbs beef shanks, cut into bite-size pieces

• 1 lb baby potatoes, cut in half
  

• 1 large carrot, peeled and sliced
  

• 2-3 ribs of celery, sliced
  

• 1 medium onion, chopped
  

• 1 can (15 oz) fire-roasted stewed tomatoes, undrained
  

• 1 medium onion, chopped
  

• 2 bay leaves
  

• 2 tsp Worcestershire sauce
  

• 2 tsp garlic powder
  

• 1 tsp onion powder
  

• 1 tsp dried rosemary
  

• 1 tsp thyme
  

• 1 tsp smoked paprika
  

• Seasoning salt and pepper, to taste
  

• 1/4 cup flour
  

• Oil for frying

Directions

• Mix all spices and flour. Dredge beef pieces.
  
• Sear beef in oiled skillet until browned. Transfer to crock pot.
  
• Deglaze pan with 1 cup broth, scrape up fond, and pour into crock pot.
  
• Add remaining seasoning mix, vegetables (except potatoes), tomatoes, bay leaves, and Worcestershire sauce. Add broth to cover.
  
• Cook on low for 4 hours.
  
• Add potatoes, stir, and cook 3–4 more hours until tender.
• Remove bay leaves and serve hot.