We have hit the middle point of winter and it is about now that many of us are looking for a hearty soup that will keep us warm but tick the nutritional boxes.
Dr. Price stated in Nutrition and Physical Degeneration, “An important part of the nutrition of the children [of Native Americans] consisted in various preparations of bone marrow, both as a substitute for milk and as a special dietary ration”.
Lab tests show that 100 grams, approximately six and a half tablespoons, of bone marrow contains 677 IU vitamin A, 29 mcg vitamin K2, and high levels of nourishing fats (up to 45 percent saturated). Bone marrow is rich in spingolipids, which are specialized fats that protect cell membranes against environmental insults and that are critical components of the brain and nervous system.
4 beef shanks, cross-cut at 2-inch intervals 6 tablespoons olive oil 4 quarts filtered water 2 pounds carrots, peeled 2 pounds potatoes, washed 1 pound shallots or onions, peeled 2 large cans crushed tomatoes 1 cup balsamic vinegar 3-4 bay leaves 4 tablespoons green peppercorns 1 tablespoon coarse black pepper 3 tablespoons fresh garlic, chopped 1 cup fresh parsley, chopped Sea salt to taste
Pat shanks dry and sprinkle with black pepper.
In a heavy-bottomed, non-aluminum stockpot, heat half the oil.
Sear the shanks on both sides until brown.
Add water, vinegar, tomatoes, bay leaves, and peppercorns.
Simmer for 4 hours or until beef is flaky tender. Remove meat and bones from the stock and allow to cool.
Return stock to a simmer and skim debris from the top of the liquid. Separate the meat from bones and gristle.
Cut potatoes and carrots into bite-sized pieces and add to stock along with the garlic.
Quarter the shallots or onions, toss them in the remaining oil, roast or sauté until brown and add to stock.
When the vegetables are tender, add meat, chopped parsley and salt to taste.