Yield: 16 servings
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6 pounds beef shanks, cracked
2 quarts water
2 bay leaves
10 peppercorns
2 cups sliced carrots
1 cup chopped celery
1 cup chopped onion
2 can (16 ounces each) tomatoes
2 teaspoons salt
1/2 teaspoon marjoram
1/2 teaspoon thyme

In a large kettle, covered shanks with water; heat to boiling.

Add bay leaves and peppercorns.

Reduce heat; cover and simmer 1 3/4 hours or until meat shanks is tender.

Remove shanks from stock; cut meat from shanks into 1/2 inch cubes.

Let stock cool slightly.

Skim fat from surface.
Drain stock into large kettle.
Add meat and remaining ingredients.

Heat to boiling.

Reduce heat; cover and simmer about 20 minutes or until carrots are tender.
In a large kettle, covered shanks with water; heat to boiling.

Add bay leaves and peppercorns.

Reduce heat; cover and simmer 1 3/4 hours or until meat shanks is tender.

Remove shanks from stock; cut meat from shanks into 1/2 inch cubes.

Let stock cool slightly.

Skim fat from surface.
Drain stock into large kettle.
Add meat and remaining ingredients.

Heat to boiling.

Reduce heat; cover and simmer about 20 minutes or until carrots are tender.

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