This recipe is for a great comfort food that my grandmother Clara often made for us in the winter.
Start by simmering beef shanks in a large soup pot of water with a half tablespoon of coarse ground black pepper and salt to taste until the meat is tender and falling off of the bone. While simmering skim any foam particles off of the surface and discard.
When the meat is tender, break it up into bite size pieces. Then add one large diced onion and several stocks of sliced celery. Celeriac, if you have it is great to add. Allow this to simmer for a few minutes and then add a couple of bay leaves and a teaspoon of thyme.
While the meat is simmering prepare the remaining vegetables you will add. Peel and cube one medium size rutabaga. Peel and dice several large carrots, parsnips, and turnips. Add the diced rutabaga first and cook for 10 minutes. Next add the diced carrots and diced parsnips and cook for another 10 minutes. Then add the diced turnips, and cook until all veggies are tender.
While these vegetable are cooking peel and dice several large potatoes and boil until tender in a separate pot of water. Pour off the water and let the potatoes cool to room temperature. (This process will give your potatoes extra flavor and will keep the soup from becoming cloudy.) Add the potatoes to the soup when you are ready to serve.
This soup's earthy aroma and the sweetness of the root vegetables always reminds me of my grandmother who always made the best soups in the world for us!
For venison lovers, venison round steak or shoulder meat is great in this soup.