Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------GROUP_A-------------------------------
4 lb Cross Cut Beef Shanks
8 c Water
3 Cloves Garlic (finely
-chopped)
1 lg Onion (caorsely chopped)
1 ts Salt
1 ts Fresh Ground Black Pepper
1 Bay Leaf
1 Carrot (finely chopped)
1 Stalk Celery (broken into
-three pieces, with leafs
4 Beef Bouillon Cubes

--------------------------GROUP_B-------------------------------
3 c Tomato Juice
1 ts Thyme
8 md Mushrooms
5 Carrots (coarsely sliced)
3 Stalks Celery (chopped)
2 Potatoes (one inch cubes)
1 c Each, Fresh or Frozen
Peas, Corn Green Beans

Brown beef in bottom of dutch oven over medium-high heat. Add water
and bring to a boil. Skim foam. Add all remaining Group "A"
ingredients,cover and bring to gentle boil. Cook for approximately
three hours. Remove from heat. Strain liquid; discard all solids
except the beef. Remove all lean meat from bones, cube and return to
broth. Except for the potatoes, add all Group "B" ingredients and
simmer for 20 minutes. Add the potatoes during the last 10 minutes.
Skim excess fat before serving (easiest when soup has been
refrigerated).

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