Beef Shank French Onion Soup

Directions

1. 1

   Season the beef shank with salt.

2. 2

   Heat a large high-sided pot over medium heat and add olive oil.

3. 3

   Add the beef to the pan and brown on both sides.

4. 4

   Remove, then cut the meat into bite-sized pieces, reserving the bone and marrow.

5. 5

   Add the butter to the pan and melt, then add your onions, season with a pinch of salt, and cook for about 20 minutes, or until starting to caramelize.

6. 6

   Add garlic and 2 tablespoons of the thyme, then deglaze with white wine and cook until the wine is almost entirely evaporated.

7. 7

   Add beef stock, your tied herbs and bay leaves, a good pinch of salt and pepper, then add your beef and simmer over medium-low heat until the beef is super tender, about 1 1/2 hours, stirring every now and then.

8. 8

   Preheat the oven to broil.

9. 9

   Divide the soup into oven-safe soup bowls.

10. 10

    Spoon the marrow onto the toasted baguette, then place on top of the soup.

11. 11

    Add a heaping helping of cheese, a sprinkle of thyme leaves, and a crack or two of black pepper, then transfer to the oven and broil until the cheese is golden and melted, and serve.

12. 12

    Serve hot.