1 qt. water
2 beef shanks (with bone in it)
1 (32 oz.) can tomato juice
4 bay leaves
6 allspice
6 cloves
1/2 lb. elbow macaroni
1 pt. sour cream

Boil the shanks in water with spices until meat is cooked (about 1 1/2 hours). Pour in equal amounts of tomato juice (1/2 can) and water (1/2 qt.). Cook mixture down until it is reduced by half. Add cooked elbow macaroni, and the left over water (1/2 qt.) and mix well. Add 1 pint sour cream that is mixed with left over tomato juice. Ready to serve, Yum! Yum!