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Ingredients Jump to Instructions ↓

  1. 1 lb beef shanks

  2. 8 c water

  3. 1 ea onion -- chopped

  4. 1/2 c celery -- chopped

  5. 1 ea carrot -- chopped

  6. 1 1/2 ts salt

  7. 2 TB parsley -- finely chopped

  8. 1 ea bay leaf

  9. 4 whole peppercorns

  10. 1 clove garlic -- cut in half

  11. 1/4 ts dried thyme

  12. 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

  13. 6 to 8 hours, or until meat is tender. Remove spice

  14. bag. Ladel soup into bowls. Recipe By : --

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