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

• 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 pounds white rose (or any kind) potatoes (peeled and cut in lg. chunks)
• salt
• fresh ground pepper
• 1 teaspoon smoked paprika
• Himalayan sea salt

1. Put beef and veal shanks in large stock pot and cover with beers and bay leaf. Bring beer to a boil and then boil over med-low heat for 1 1/2 to 2 hours.
2. Add water to fill pot 3/4 full. Let cook a bit, then add chopped carrots, celery, peppers, tomatoes and garlic.
3. Brown onion in olive oil (to fill bottom of saute pan) until translucent. Add onion w/ olive oil to boiling pot.
4. Continue to boil a few minutes and then add potatoes. Add the smoked paprika and salt and pepper to taste.
5. Continue to cook until potatoes are tender, about an hour.
6. Remove bones from soup; take off surrounding meat; put meat back in soup. Let cook on low.
7. Remove marrow from bones, spread on toasted rustic bread. Sprinkle with a little Himalayan sea salt (or your favorite salt) and enjoy...
8. When ready to eat soup, sprinkle w/ a little fresh chopped parsley, and add a little fresh squeezed lemon juice if desired.

beef, bay leaves, bread, beers, carrots, celery, red pepper, yellow pepper, green pepper, tomatoes, garlic, yellow onion, white rose, salt, fresh ground pepper, paprika, salt

Taken from food52.com/recipes/2763-bone-marrow-on-toast-beer-beef-veal-shank-soup-as-an-afterthought (may not work)