Description[]
Makes 6 servings.
Ingredients[]
- 2 pounds Beef shank cross cuts*
- 2 teaspoons salt, divided
- 6 cups water
- 1 14-1/2- to 16-ounce can tomatoes, crushed
- 1 medium Onion, chopped
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup fresh or canned green beans, cut into 1-inch pieces
- 2/3 cup uncooked rice
- 2 cloves garlic, minced
- 1 tablespoon worcestershire sauce
- 1 teaspoon marjoram leaves, crushed
- 1/2 teaspoon thyme leaves, crushed
- 1/4 teaspoon ground black pepper
Directions[]
Combine Beef, salt and water in 4-quart Dutch oven. Bring to a boil. Reduce heat, cover, and simmer 2 hours, or until tender and meat falls from bones. Discard bones. Skim fat from broth. Measure broth and add enough water to equal 6 cups. Return broth to Dutch oven.
Add tomatoes, Onion, carrots, celery, beans, rice, garlic, worcestershire sauce, marjoram, thyme and pepper. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, or until vegetables and rice are tender.