Beef Soup with Tortellini
2lbs Beef Shank
2 Celery Stalks
1 medium Onion
10 -12 cups Water
2 Bay Leaves
3 Parsley Stalks
Rind of Parmigiano
S&P to taste
Season the beef shank with salt and pepper on both sides. Add olive oil to a Dutch oven and sear on both sides.
Add diced vegetables into the pot. Then add water along with bay leaves, parsley stalks and the rind of parmigiano. Season with salt and pepper to taste.
Let’s simmer on low medium for 2 to 3 hours until the meat is fork tender.
Remove beef and shred. Add the shredded beef back into the soup.
When ready to serve, Bring the broth up to a boil and add in tortellini.
Sprinkle with fresh parsley and grated pecorino.