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1 (141/2-ounce) can stewed tomatoes, undrained
3/4 cup chopped onion
2 tablespoons beef-flavor instant bouillon or 6 beef-flavor bouillon cubes
1/2 teaspoon basil leaves
1 bay leaf
1/2 cup regular barley i 3 medium carrots, pared and chopped
11/2 cups chopped celery
In Dutch oven or large kettle, combine shanks, water, tomatoes, onion, bouillon, basil and bay leaf. Bring to a boil; Reduce heat; cover and simmer 1 hour. Remove shanks from stock; cut meat into 1/2-inch pieces. Skim off fat. Add meat and barley; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add carrots and celery; cook 30 minutes longer. Remove bay leaf. Refrigerate leftovers.
Sausage Cabbage Stew
(Makes about 2 quarts)
92.6%