1 pkg. beef shank with bone in
2 (28 oz.) cans whole tomatoes with juice (Hunts' brand)
2 med. yellow onions, slivered
3 sticks celery, sliced
4 carrots, peeled and sliced
Water
Dash of Tabasco
Parsley flakes
Salt - optional

Cook meat in whole tomatoes and two cans of water (fill each can with water to rinse). Add immediately, slivered onions, chopped celery and carrots, Tabasco, parsley flakes and salt. When meat begins to fall off the bone, remove from pan and cut into small pieces, then add back to the soup pot.

We love this soup served with fine egg noodles. (Bread and salad, too.)