Recipe: Beef Shank Soup (crock pot)

BEEF SHANK SOUP

1 pound beef shanks
8 cups water
1 each onion, chopped
1/2 cup celery, chopped
1 carrot, chopped
1 1/2 teaspoons salt
2 tablespoons parsley, finely chopped
1 each bay leaf
4 whole peppercorns
1 clove garlic, cut in half
1/4 teaspoon dried thyme
cheesecloth (about 4-inch 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. Ladle soup into bowls.

Servings: 7
Adapted from unknown source