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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.