How to make it

  • Heat oil in soup pot, season both sides of shanks and chuck and brown on both sides. Remove from pot.
  • Add onion, celery, carrots, cabbage, and garlic and cook until slightly softened. Add shanks and chuck back into pot. Cover with water, cover with lid, bring to a boil, then lower to medium and simmer for 4 or 5 hours.
  • Remove bones from pot. If meat isn't already in shreds, break up. Add frozen veggies, tomatoes, beef base and simmer for about half an hour. Taste and adjust seasonings.
  • May add cooked gluten-free noodles.

Reviews & Comments 1

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    " It was excellent "
    henrie ate it and said...
    Oh Boy this sounds like mine, it is so good and your right it smells so good cooking. Brings back childhood memories for me also. You got my 5
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