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BEEF SHANK VEGETABLE SOUP 
2 lbs. beef shank
1 lg. tomato
1 clove garlic
1 sprig fresh or dry coriander (cilantro) or parsley
1 green onion
1 bay leaf
1 tsp. salt
1 tsp. pepper
1/2 lb. carrots, peeled and cut in chunks
2 med. potatoes, cut in chunks
1/2 bell pepper, cut in sm. chunks

Trim the meat and put in a large pot with 5 quarts cold water. Add the tomato, garlic, bay leaf, salt, pepper, and onion; let stand 15 minutes. Bring to boil quickly, then cover and let simmer for 1 1/2 hours or until meat is tender. Remove bay leaf, if desired, and add potatoes, carrots, coriander, and bell peppers. Cover pot and cook at medium heat for 20 minutes longer.
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