Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| \N 4 | whole peppercorns |
| \N 1 | clove garlic -- cut in half |
1 lb beef shanks
8 c water
1 ea onion -- chopped
½ c celery -- chopped
1 ea carrot -- chopped
1½ ts salt
2 TB parsley -- finely chopped
1 ea bay leaf
¼ ts dried thyme
: cheesecloth - about 4" : square
In slow-cooking pot, combine beef with water, onion, celery, carrot, salt and parsley. Place bay leaf, peppercorns, thyme and garlic in center of cheesecloth. Pull up on each corner, forming a bag and tie. Drop in pot with meat. Cover and cook on low 6 to 8 hours, or until meat is tender. Remove spice bag. Ladel soup into bowls.
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