1 nice beef shank, couple inches thick
1 c. celery
1 c. carrots
1 c. onions
1 can plum tomatoes, drained - a big can, maybe 2
White pepper
Salt
Rosemary
Oil

In a large soup pot heat some oil and brown beef shanks. When nice and browned, add enough water to cover and maybe a little more. Then you just throw in everything else. Bring it to a boil. Lower heat until its simmering and cook for at least 1 1/2 hours. To serve ladle soup into bowls.