3 lbs. beef shank cuts, cracked
1 qt. water
1 bay leaf
5 pepper corns
2 c. chopped celery
2 lg. onions, chopped
1 (1 lb.) can tomatoes
1 tsp. salt
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves

Cover shanks with water; heat to boiling. Add bay leaf and pepper corns. Reduce heat; cover and simmer 1 3/4 hours or until meat on shanks is fork tender. Remove shanks from stock; cut meat from shanks into 1/2 inch cubes. Let stock cool slightly. Skim fat from surface. Strain stock into large saucepan. Add meat cubes and remaining ingredients. Heat to boiling. Cover; simmer 20 minutes or until carrots are tender. 8 servings (1 cup each).