Beef Noodle Soup | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil
• 6 pounds beef shank meat, cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones
• 1 large onion, halved
• 1/2 cup dry red wine
• 1/2 teaspoon table salt
• 1 tablespoon vegetable oil
• 1 medium onion, cut into medium dice
• 2 medium carrots, cut into medium dice
• 1 stalk celery, cut into medium dice
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme
• 1/2 cup canned tomatoes, cut into medium dice
• 2 cups egg noodles for soup
• 1/4 cup minced fresh parsley leaves
• Salt and ground black pepper