Beef Soup And Salad

1. 1

   Boil shank bones in water to cover bones.

2. 2

   Add celery and onion.

3. 3

   Cover and cook until tender, about 1 hour.

4. 4

   When meat is cooked, remove from pot and set aside.

5. 5

   Strain the stock into another pot.

6. 6

   Add cooked pasta.

7. 7

   Shred all of the meat in a bowl. Add sliced red onion, olive oil, vinegar, salt and pepper to taste; mix with romaine lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.