Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------BEEF BONE STOCK---------------------------
4 lb Meaty bones sawed into
Pieces
1 Halved onion
2 Quartered carrots
1 Outer stalk celery cut
Into 3 pieces
1 sm Turnip sliced optional
12 Peppercorns
1 Bay leaf
Pinch of thyme
4 Parsley stalks

----------------------------SOUP---------------------------------
3 pt Beef bone stock with
Fat removed
2 tb Fat from stock
1 lg Chopped onion
1 c Diced carrot
1/2 c Diced celery
1/2 c Diced turnip optional
1/2 c Diced parsnip optional
1 1/2 lb Cross cut shanks
1 c Chopped tomatos
1 ts Sugar
1 tb Salt
1/2 ts Pepper
1/4 c Barley (if used soup must
Be eaten in a day or two)

STOCK: Wash soup bones in cold water, place in large kettle and cover
with cold water, about 4 pints. Bring to a boil slowly, skimming when
necessary. Add vegetables, peppercorns, herbs and salt. Cover and
simmer 2-3 hours. Strain stock into a large bowl and discard the
bones and vegetables. Store stock, covered, overnight in
refrigerator. Next day remove the fat and retain 2-3 Tb of it for the
soup. SOUP: Place fat in soup kettle and saute onions, carrots,
celery, turnips and parsnips over low heat for 10 minutes. Increase
heat and add boned and diced shank meat. Cook, stirring, until beef
juices run out and brown. Add stock, barley, tomatos, sugar, salt and
pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2
hours or until beef is tender. Soup is ready to serve. Soup improves
when served the next day.

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