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Beef Shank Soup

1 lb beef shanks
8 c water
1 onion -- chopped
1/2 c celery -- chopped
1 carrot -- chopped
1 1/2 ts salt
2 TB parsley -- finely chopped
1 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.




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