3 to 4 beef shanks w/ bone-in
6 to 8 large potatoes, peeled, medium dice
1 1/2 (1 lb. ea.) bags baby carrots, medium dice
1 small onion, small dice (optional)
1 (10 oz.) can Campbell's beef consomme (for added flavor)
2 (23 oz. ea.) cans Campbell's vegetable beef soup (family size)

Fill a large pot half way with water and bring to a boil. Carefully add the beef shank. Boil for 3-4 minutes. Remove from pot and set aside to cool.

Rinse pot and fill a little less than half way and bring back to a boil. Peel and cut potatoes and carrots, add to boiling water. Add all cans of soup and consommé. Cut beef off the bone, remove marrow and discard. Add the bones to the soup. Trim desired fat off the meat and cube to desired serving size (I use a medium dice). Add meat to soup and cook on a slow simmer for 3 hours.

Serve hot with fresh buttered rye bread. Enjoy!

Submitted by: Rob Keeler