| Total preparation & cooking time: 3-1/4 hours
3 to 4 lbs. Beef Shank Cross Cuts, cut 1-inch thick
1 can (28 ounces) crushed tomatoes, undrained
1 large onion, chopped
1 cup sliced celery
2 cloves garlic, minced
2 beef bouillon cubes
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground red pepper
2 cups chopped cabbage
1 green bell pepper, chopped
1/4 cup fresh lemon juice
2 cups hot cooked rice (optional)
1. Combine beef, 4 cups water, tomatoes, onion, celery, garlic, bouillon cubes, salt, black pepper and red pepper in Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
2. Remove cross cuts. Remove beef from bones; cut into small pieces. Skim fat from soup. Stir in beef, cabbage and bell pepper; continue cooking, covered, 30 minutes or until beef and vegetables are tender. Stir in lemon juice. Serve with rice.
Makes 8 servings.