3 lbs. beef shank, cut in 1 inch pieces
6 c. water
2 c. tomato juice
1/3 c. onion, coarsely chopped
1 tbsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 c. celery, diced
1 c. carrots, diced
1 c. potatoes, diced
1 c. cabbage, chopped

Remove meat from bone, cut in bite sized pieces and brown in hot fat. Add bones, water, tomato juice, onion and seasonings. Cover and simmer 2 hours. Add vegetables, cover and simmer 1 hour longer. Remove bones and bay leaves before serving. 8 servings.