2 beef shanks
2 qts. water
1 med. onion, chopped
1 tbsp. salt
1 c. sliced carrots
1 cut up celery and leaves
2 c. tomatoes

Brown meat in 1 tablespoon of fat. Add water and simmer covered for 1 1/2 to 2 hours. Skim fat from top of soup. Add vegetables and seasonings to taste. Cook 20 minutes or until vegetables are tender. You can add a potato or two cut in quarters or serve with noodles or rice.