4 Serves
100 Mins
In a large stock pot, heat the olive oil over medium heat.
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Vitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
12 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
227 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
832 mg / 1,250 mgPotassium
1777 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
26 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until fragrant and translucent.
Add the beef shank and brown on all sides to develop flavor.
Pour in the beef broth and add the aromatics, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 60 minutes until the beef is fork-tender.
Season the broth with salt and black pepper to taste before serving over cooked noodles and fresh vegetables.
34
g104
g19
g
Italian