Slicing Mozzarella and Provolone cheese - 2 slices per serving
1 pkg. shin meat or soup bone meat with bone
1 c. white wine
2 (13 3/4 oz.) cans College Inn beef broth
1/4 c. Worcestershire sauce
2 carrots
3 celery stalks
Salt and pepper to taste
2 soup cans water
French bread
1 med. onion

Braise meat both sides. Add broth, water, salt, pepper, carrots, celery, wine, and Worcestershire sauce. Simmer 2 hours on low.

Strain broth. Saute onions in separate pan. When the onions are clear, place on the bottom of crock. Then place a piece of French bread on top. Add broth, then place 2 slices of Mozzarella and Provolone on top. Broil 2-3 minutes until cheese melts and serve.