3 lb. smoked pork shanks
8 c. water
1 stalk celery
1 lg. onion
1 lb. carrots
4 lg. potatoes
1/2 rutabaga
1 sm. cabbage

In large covered kettle, simmer pork shanks, celery stalk, whole onion and 8 cups of water for 1 1/2 hours. Discard onion and celery. Remove meat from bones.

To broth, add rutabaga, cut in 6, whole carrots, potatoes, cut in half, cabbage, cut in quarters, and cooked meat. Cover tightly, bring to boil, reduce heat. Simmer 1 hour. To serve, top with butter and broth.