bud light beef shanks

The following recipe arose in partial answer to the questions “What do I do with all those left-over beers from our last party, when we hardly ever drink beer?” and “How can I use that head of lettuce and sack of tomatoes I froze before going on vacation this year?” The full answer is realized in the dish below.

  • 1½ lb beef shanks
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 1 carrot, in ½” pieces
  • 2 stalks celery, chopped
  • 1 head frozen romaine lettuce, thawed just enough to chop, which do
  • 2 frozen tomatoes, thawed enough to chop
  • 2 light beers
  • ½ cup dry red wine
  • 1 tomato bouillon cube
  • ½ tsp pepper

Brown the beef shanks at high heat in the olive oil, then remove them momentarily while adding the onion, garlic, carrot, and celery to the pan and cooking them on medium heat until the onion is limp. Add the remaining ingredients and cook at a light boil until the beef is tender, about 1 hour. Remove the bone from the beef and serve in equal portions. Blend together and retain the cooking liquid and vegetables for soup at lunch some other day.

Serve with a side of broccoli loaf (see side dishes).

Salvaged Beef and Vegetable Stew ♭

Whenever I cook a steak or roast at home, I remove the bones, sinew, and as much fat as I can, which I save in the freezer with other such scraps until I have enough to make my homemade beef stock. When the stock is made, I strain the stock into a container for the refrigerator. When the stock has come to refrigerator temperature I remove the caked-up fat that comes to the top, and place the stock back in the refrigerator.

I still retain a trace of the depression-era frugality that I grew up in, so I hate to see tasty leftovers go to waste. I pick out all the leaner bits of the cooked meat from the rendered scraps. That’s what I call Salvaged Beef, and that’s what I use in this dish. You can use other forms of beef, if you wish.

Feel free to serve this with crusty bread, or crackers, or low-carb tortillas.

  • 1 tbsp olive oil
  • 1½ cups salvaged beef
  • ½ cup onions, diced
  • 1 medium carrot, diced
  • 5 cloves garlic, smashed, minced
  • 2 cups salvaged stock
  • 1 (5 oz) package shelled edamame
  • 1 cup frozen roasted corn kernels
  • 1 (15 oz) can low-sodium diced tomatoes
  • 1 tsp powdered basil leaf
  • 1 tsp powdered tomato bouillon
  • 2 bay leaves
  • ½ cup dry white wine

Heat the oil in a medium sauce pan for one minute, add the beef, onion, carrot, and garlic. Sauté the mixture until the onion turns translucent. Make sure the garlic does not burn.

Add the remaining ingredients, stir well, raise the heat to boiling, and reduce it to a mere simmer.

Simmer for about 20 minutes, remove the bay leaves, and ladle into soup bowls.

Serves 2, with leftovers for lunch.