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- 3 Lbs. Beef Shanks
- 1 1/2 Quarts water
- 1 Large Onion, Chopped
- 2 bay leaves
- 3 Large garlic cloves (with Toothpicks)
- 1 T. salt
- 1/4 T. pepper
- 1/4 Cup parsley, Chopped
- 1 T. Each basil, oregano, marjoram
- 1 Cup celery, Diced
- 1 Medium zucchini, Sliced
- 2 Cups cabbage, Chopped
- 1 Large Can Whole tomatoes
- 1 1/2 Cups macaroni, Shell or Elbow
- 1/4 Cup Grated Parmesan cheese
Mix Beef Shanks With water, Onion, bay leaves, garlic salt And pepper, basil, oregano And marjoram in Large Pot. Simmer 3 Hours or Until Shanks Are Fork Tender. Remove Shanks From Stock. Bone And Remove Fat. Return Bite Size Meat to Stock. Return to Boil. Add Vegetables And Cook 20 Minutes. Cook macaroni Separately And Drain. Add to Soup. Keep Simmering Until Served. Serve With 1/4 Cup Chopped parsley And 1/4 Cup Grated Parmesan cheese Sprinkled Over Top. Serve With Crusty Rolls And red wine. Makes 3 Quarts.
Source: my Old Recipes