Beef Shank Vegetable Soup (AIP, Paleo)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1.5 lb beef shank
  • 2 tbsp. EVOO, divided
  • 8 c filtered water
  • 1 tbsp. apple cider vinegar
  • 1 tsp salt
  • 2-3 sprigs of fresh thyme
  • 3 garlic cloves, peeled
  • 2 bay leaves
  • 1 onion, chopped finely
  • 2-3 celery stalks, chopped
  • 4-5 medium carrots, chopped (about 1.5 c)
  • 1.5 c turnip, chopped
  • 1 parsnip, chopped
  • ½ tsp dried thyme
  • ½ tsp dried marjoram
  • 2 c cabbage, chopped
  • ¼ c fresh parsley (optional garnish)
  1. In a large soup pot (or dutch oven), brown beef shank in 1 tbsp. of EVOO.
  2. Add water, apple cider vinegar, salt, thyme, garlic cloves, and one bay leaf.
  3. Bring to a boil, then reduce heat and simmer for 2.5-3 hours.
  4. Strain the broth and discard the garlic, herbs, and bay leaf. Remove the shank to a cutting board and shred/dice the meat, removing the fat.
  5. Give your pot a quick wipe, and add the other 1 tbsp. of EVOO as well as the onion, celery, carrots, turnips, and parsnip. Add the ground thyme and marjoram. Stir and allow to cook for about 3 minutes.
  6. Return the broth to the pot along with the chopped meat, cabbage, and a second bay leaf.
  7. Cover and cook on medium-low heat for 1 hour more until the veggies are tender.
  8. If desired, season with additional salt and stir in chopped fresh parsley before serving.
Recipe by Eat Heal Thrive at