Serves: 7
Total Calories: 95

Beef and Broth
1 ear corn
2 potatoes, cubed (2 cups)
2 tomatoes, chopped (1 1/2 cups)
1 carrot, thinly sliced (1/2 cup)
1 stalk celery, sliced (1/2 cup)
1 cup 1-inch pieces green beans
1 cup shelled green peas
1/4 teaspoon pepper
BEEF AND BROTH
2 pounds beef shank cross-cuts or soup bones
6 cups cold water
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1 carrot, cut up
1 stalk celery with leaves, cut up
1 small onion, cut up
5 peppercorns
3 whole cloves
3 sprigs parsley
1 bay leaf

1. Prepare Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven.
2. Cut kernels from corn. Stir corn and remaining ingredients into broth. Heat to boiling reduce heat to low. Cover and simmer about 30 minutes or until vegetables are tender.

1. Remove marrow from center of bones. Heat marrow in Dutch oven over low heat until melted, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks over medium heat until brown on both sides.
2. Add water heat to boiling. Skim foam from broth. Stir in remaining ingredients heat to boiling. Skim foam from broth reduce heat to low. Cover and simmer 3 hours.
3. Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve discard vegetables and seasonings.
4. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze for future use.

1 SERVING: Calories 235 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 50mg Sodium 440mg Carbohydrates 19g (Dietary Fiber 3g) Protein 22g.

Nutritional Facts:

Serves: 7
Total Calories: 95
Calories from Fat: 0

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