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Bone Marrow On Toast - Beer Beef & Veal Shank Soup (As An Afterthought)

By Food52
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Ingredients

3 pounds both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around)

3 bay leaves

rustic bread toasted (sliced thin)

2 dark lager beers (I like San Miguel but any brand will do)

1/4 pound carrots (chopped small)

1/4 pound celery (chopped small)

1 red pepper (chopped small)

1 yellow pepper (chopped small)

1 Anaheim green pepper (optional) (chopped small)

1-2 large tomatoes – diced

2-3 cloves garlic (chopped or crushed)

1 large yellow onion (chopped)

1 1/2 pound white rose (or any kind) potatoes (peeled and cut in lg. chunks)

salt

fresh ground pepper

1 teaspoon smoked paprika

Himalayan sea salt

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