3 lb. beef shanks, cut in 1" pieces
6 c. water
2 c. tomato juice
1/3 c. chopped onion
1 tbsp. salt
2 tsp. Worcestershire
1/4 tsp. chili powder
2 bay leaves
1 diced celery stick
1 c. diced carrots
1 c. diced potatoes
1 c. chopped cabbage

Remove meat from bone, cut in bite-size pieces; brown in hot shortening. Add bones, water, tomato juice, onion and seasonings. Cover and simmer for 2 hours. Add vegetables; cover, simmer for 1 hour longer. Remove bones and bay leaves before serving. Makes 8 servings.