1 lb beef shanks
8 c water
1 ea onion — chopped
1/2 c celery — chopped
1 ea carrot — chopped
1 1/2 ts salt
2 TB parsley — finely chopped
1 ea bay leaf
4 whole peppercorns
1 clove garlic — cut in half
1/4 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. Recipe By : —–