3 lbs. beef shank or knuckle
6 c. water
2 c. tomato juice
1/3 c. coarsely chopped onions
1 tbsp. salt
2 tsp. Worcestershire sauce
2 bay leaves
4 c. vegetables: sliced carrots, peas, corn, etc.

Remove meat from bones; cut in bite-size pieces. Brown in hot fat. Add bones, water, tomato juice, onions, seasonings. Cover and simmer 2 hours. Allow to cool overnight or for several hours. Skim fat from liquid. Reheat and remove bones. Add vegetables, cover and simmer 1 hour. Remove bay leaves before serving. Makes 8 servings.