Ingredients:
Three pounds of beef shank, One tablespoon of kosher salt, Four carrots pared,
Three stalks of celery, pared; One large yellow onion quartered, Four or five
sprigs of parsley, Two bay leaves, and six to ten whole black peppercorns. One
Large can of diced Italian tomatoes, One 15 ¼ ounce can of kidney beans, Five
ounces of cut frozen green beans, Five ounces of frozen peas, Two cups of
shredded cabbage, One tablespoon each of salt and pepper, Two zucchini’s
halved and sliced, One and one half cups of white beans (soaked overnight), One
and one half cups of shell macaroni, One half cup of grated Romano cheese.
Preparation:
Add six quarts of water in a large kettle and beef shank add one tablespoon of
kosher salt. Bring to boil, then add carrots, celery, onion, parsley, bay leaves
and peppercorns, reduce heat and simmer for approximately three hours. Remove
beef and carrots and set aside. Strain broth and place back into kettle. Add
Italian tomatoes, kidney beans, green beans, peas, cabbage, zucchini, white
beans, shell macaroni, and salt & pepper. Bring to a boil and simmer for
about forty-five minutes. Remove meat from bones and slice carrots, add to
kettle. Prior to serving add Romano cheese.