Yield: 6 servings
|2 \N||Onions, finely chopped|
|1 pounds||Beef Shank|
|6 cups||Cold Water|
|\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.