Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Onions, finely chopped |
1 pounds | Beef Shank |
6 cups | Cold Water |
\N \N | Salt |
\N \N | Black Pepper, freshly ground |
2 \N | Carrots, diced, peeled |
1 cup | Celery, diced |
¾ cup | Rutabagas, diced |
1 cup | Tomato Juice |
1 cup | Broccoli cut in small floret |
½ cup | 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.