BEEF BONE STOCK: 4 lb Meaty bones sawed into
-piece 1 ea Halved onion
2 ea Quartered carrots
1 ea Outer stalk celery cut
-into 3 pieces 1 sm Turnip sliced optional
12 ea Peppercorns
1 ea Bay leaf
Pinch of thyme 4 ea Parsley stalks
SOUP: 3 pt Beef bone stock with
-fat removed 3 tb Fat from stock
1 lg Chopped onion
1 c Diced carrot
1/2 c Diced celery
1/2 c Diced turnip optional
1/2 c Diced parsnip optional
1 1/2 lb Cross cut shanks
1 c Chopped tomatoes
1 t Sugar
1 tb Salt
1/2 ts Pepper
1/4 c Barley (if used soup must
-be eated in a day or two)
STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tb of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day.