2 quarts water 12 ounces beef shank 2 large onions, chopped 2 large carrots, sliced 1 rutabaga, diced 1 teaspoon salt and pepper to taste 4 potatoes, peeled and quartered 2 leeks, sliced 1 small head cabbage, sliced 2 tablespoons chopped fresh parsley
Directions 1. Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve. 2. Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes,
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