Beef Shin & Vegetable Soup
Prep time
Cook time
Total time
This recipe is AIP elimination-phase friendly
Recipe type: Soup
Serves: 6-8 serves
  • 1 kilo / 2¼ pounds shin of beef ( 3 generous osso buco pieces)
  • 1 onion
  • 2 large carrots
  • 4 stalks celery
  • 1 bunch parsley
  • 3 stalks fresh thyme
  • 1 bay leaf
  • salt
  • 1 large leek
  • 1 parsnip
  1. Heat a large stockpot and brown your beef. While the beef is browning, quarter one onion,. Roughly chop one carrot and two stalks of celery.
  2. Add 3 litres (3 quarts) of water and prepped vegetables to the pot. Cut the stalks off the parsley (reserving the leaves!) and add to the pot with the bay leaf and fresh thyme. Season generously with salt. Bring to the boil and then turn down to a low simmer for 2 hours.
  3. While the broth is simmering, prepare the remaining vegetables. Grate the carrot and parsnip. Finely slice the two celery stalks and leek. Finely chop the parsley.
  4. After two hours, remove the beef and set aside. Remove the cooked vegetables and discard. Carefully strain the broth using a fine sieve.
  5. Return broth to the pot.
  6. Remove the bones from the beef, taking care to save any bone marrow (add that back to the pot) Using two forks, shred the beef and add to the pot along with the prepared carrot, parsnip, celery and leek.
  7. Bring to a simmer for 15 minutes or until the vegetables are cooked.
  8. Add the parsley and give it a stir.
  9. Taste for seasoning and add salt to your taste.
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