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(Yields 6 portions)

 Beef Broth:

1” thick – Beef Shank, cross section

1½ Cups – Cooking onion, diced

¾ Cup – Carrot, diced

¾ Cup – Celery, diced

2 – Bay Leaves

3L – Water



1L – Beef Broth

½ Cup – Onion, diced

½ Cup – Carrot, coins

2 Cups – Green Cabbage, diced

2 large Beets – peeled, half moons

1 Cup – Yellow Potato, peeled and diced

2 Tbsp – White Vinegar

¼ Cup – Fresh Dill, chopped

To Taste – Salt and Pepper




  • Heat a large stock pot or dutch oven over medium high heat. Add 1 Tbsp of neutral oil to pot.
  • Season beef shank liberally with salt and pepper. Once oil is hot in pot, sear beef shank on all sides until browned.
  • Add chopped onions, carrots, celery, bay leaves and water. Bring water to a low boil and turn heat down to a low simmer. Simmer for 4 hours. Strain broth and discard solids. Should produce about 1-1.5L of broth.


  • Over medium high heat, sauté diced onion, carrots, cabbage and beets with a tablespoon of oil. Season with salt and pepper. Once veggies are slightly softened, add potatoes and beef broth.
  • Bring to a low simmer. Once vegetables are cooked through, add vinegar and fresh dill.
  • Season to taste.
  • Serve with a dollop of sour cream and buttered rye bread.

Curated by Anna Borys for the May 2023 edition of Cattle Country.

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