Add: Celery, cut as you like, with leaves Carrots, cut as you like Minced clove garlic Barley (1 c. = 3 cooked) Parsley Any vegetable you like

Simmer until tender, falling off bones. Remove shanks and cut meat up removing all fat. Refrigerate overnight and skim off fat which will be solid on surface. Heat and serve over mashed potatoes or rice. Can be cooked with tomatoes and green peppers and onions.