Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Onions, finely chopped
1 lb Beef Shank
6 c Cold Water
Salt
Black Pepper, freshly ground
2 Carrots, diced, peeled
1 c Celery, diced
3/4 c Rutabagas, diced
1 c Tomato Juice
1 c Broccoli cut in small floret
1/2 c Small Pasta Shells

In a large stockpot, combine onion, beef shank and water. Season with
salt and pepper; bring to a boil and skim. Cover and reduce heat;
simmer for 1 hour. Add carrots, celery, rutabaga and tomato juice.
Cover and cook for 45 minutes more or until meat is tender.

Remove bone and finely chopped meat; return to soup. Add broccoli and
pasta shells; cook for 10 to 15 minutes more. Adjust seasonings.

From The Gazette, 91/12/04.

Posted by James Lor. Courtesy of Fred Peters.

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