It is August already.  The days are getting shorter, and some of our nights are cool enough you have to shut the windows.  Kind of gets you in the mood for a big pot of soup.  The kind that has broth made with some bones and packed with nourishment for you and your family.

Pour a cup of coffee and we'll make a plan.

SHANK

WHERE IT COMES FROM

This week’s cut comes from the shank,  a hardworking part of the leg that’s full of deep, rich flavor. It’s not tender like a steak, but when simmered low and slow, it transforms into something downright nourishing.

Beef shank is included in every T Bar J beef share, and as the air turns cooler, this is one cut you’ll be glad to have in the freezer.

SLOW SIMMERED GOODNESS

Bone-in shank may not look fancy at first glance, but when it’s cooked right, the result is melt-in-your-mouth meat and buttery bone marrow that turns simple broth into something restorative.

This week’s recipe, Beef Shank Bulalo, is a traditional Filipino soup that brings together beef shank, vegetables, and a clear, soul-warming broth. It’s just the kind of meal to welcome fall.

 THIS WEEK’S RECIPE:  Beef Shank Bulalo

This is a great place to start if you’ve never made your own bone broth, no pressure cooker or slow cooker required.

Just beef, water, a handful of vegetables, and time.

The flavors are simple, the process is calm, and the result is comfort in a bowl.

We don't put ours over rice, a bowl of soup suits us just fine.

Follow the Pro Tip at the bottom of the recipe card to get the most from your marrow bones.

Don’t toss those bones! That’s the good stuff. Scoop the marrow out with a spoon and whisk it into the broth for extra richness.

Thanks for showing up each week

Whether you’re just here for the recipes, following along with our ranch updates, or you’ve got a freezer full of T Bar J beef, we’re glad you’re here.

This little rhythm we’ve built, swapping stories, sharing what’s for supper, and staying connected to where your food comes from... it means a lot to us.

So thank you for being part of it. And when the weather cools down in your neck of the woods, I hope you’ll try a pot of soup.

P.S. Around here we call it beef shank, but you might know it as osso bucco.  Same cut, same fall-apart tenderness, just depends who’s cooking it!