6-8 lb. cross cut beef shanks
Salt
3 stalks celery, diced
3 lg. carrots, diced
2 med. onions, diced
1 (28 oz.) can tomatoes
1/2 c. chopped parsley
1/2 tsp. basil
1/2 tsp. thyme leaves
1/2 tsp. pepper
1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen corn
1 (10 oz.) pkg. frozen peas

In very large kettle over high heat, heat beef shanks 2 tablespoons salt and 10 cups hot water to boiling. Reduce heat to low. Add remaining ingredients except frozen vegetables. Cover simmer for 2 hours. Stir in frozen vegetable and 2 teaspoons salt. Cook 30 minutes or until vegetables are tender. Makes 26 cups or 14 servings.