Ingredients:

2 pound shank of beef, bone with meat
3 quarts cold water
2 cups diced carrots
1 cup diced white turnip
1 cup chopped celery
1/2 cup chopped onion
2 cups diced potatoes
1 cup canned or cooked tomato
salt and pepper, to taste

Directions:

Have the meat department crack bone. Cover meat and bone with cold water, bring to a boil, then reduce the heat and simmer 10 minutes. Skim, cover the pan and continue to cook for 2 1/2 hours. Remove meat and bone from broth and cut up meat.

Add carrot, turnip, celery and onion to meat stock, cover and cook for 15 minutes. Add potato and tomato and continue to cook 30 minutes longer, or until vegetables are tender, seasoning with salt and pepper to taste. Add diced meat and reheat.

Make 6 generous servings

Variations: