About an hour after that, I added celery, onion and some diced purple and pink potatoes, plus a small can of tomato sauce.
Forty-five minutes later, I added coarsely chopped purple cabbage, and let it cook another twenty minutes, during which time I scooped out the remaining marrow from the beef shank and stirred it into the broth, and cut the meat off the bones and into bite-sized chunks. The bones went back in as soon as they were clear, to ensure all the goodness made it into the stew.
The end result was ambrosial, amazingly rich and flavorful. Tam and I had two bowls each, and a taste more, and there's plenty frozen for later. When you have the time to cook it, this is a wonderful stew.
ETA: Here's Tam's first bowl:
|TAMARA KEEL PHOTO|