2 beef shanks
4 lg. carrots
4 stalks of celery
salt and pepper to taste
4 qt. water
1 lg. onion
1 tsp. parsley

Place shanks in large pot and cover with water. Bring to a boil, reduce heat and skim fat and foam from surface. Add salt and pepper in desired amounts. Pare carrots and dice, add to soup. Dice onion, celery and add to soup. Sprinkle with parsley. Cook until beef shanks are tender and pulling away from bone. Remove shanks and cut up. Return to soup. Discard bone. If soup cooks down too low, add water.

Note: You may substitute a chuck roast but be sure to use the bones. Serve with pasta or cooked rice. Sprinkle with grated cheese.

Soup with Pasta: This is a large amount of soup for one serving. Remove to a smaller pan desired amount for serving. Store the rest in covered bowl in refrigerator for short term or freezer for longer storage. Bring soup to a boil. Add a small amount of raw pasta (1/2 cup of pasta to six cups of soup). Cook until pasta is tender and serve immediately. For thicker soup, use more pasta. For thinner soup use less pasta.

Note: If pasta sits in the soup after it is cooked, it will continue to absorb liquid. You will need to add more soup to liquify.

Soup with Rice: Pour hot soup over cooked rice.