Name: Bone Marrow On Toast - Beer Beef & Veal Shank Soup (As An Afterthought)
Cuisine: International
Ingredients: 3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around); 3 bay leaves; rustic bread toasted (sliced thin); 2 dark lager beers (I like San Miguel but any brand will do); 1/4 pound carrots (chopped small); 1/4 pound celery (chopped small); 1 red pepper (chopped small); 1 yellow pepper (chopped small); 1 Anaheim green pepper (optional) (chopped small); 1-2 large tomatoes - diced; 2-3 cloves garlic (chopped or crushed); 1 large yellow onion (chopped); 1 1/2 pounds white rose (or any kind) potatoes (peeled and cut in lg. chunks); salt; fresh ground pepper; 1 teaspoon smoked paprika; Himalayan sea salt

Ingredients

3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around)

3 bay leaves

rustic bread toasted (sliced thin)

2 dark lager beers (I like San Miguel but any brand will do)

1/4 pound carrots (chopped small)

1/4 pound celery (chopped small)

1 red pepper (chopped small)

1 yellow pepper (chopped small)

1 Anaheim green pepper (optional) (chopped small)

1-2 large tomatoes - diced

Bone Marrow On Toast - Beer Beef & Veal Shank Soup (As An Afterthought)

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