Prep Time:
1 hr
Cook Time:
2 hrs
Additional Time:
1 day
Total Time:
1 day 3 hrs
Servings:
12
Ingredients
Directions
Bring water to boil in a large pot. Place beef shank into water and simmer, 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium-sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
Return stock to heat, and bring to a boil. Add onions, carrots, and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the cabbage, leeks, parsley, and reserved meat. Simmer for 10 minutes, or until cabbage is tender.
Nutrition Facts (per serving)
| 154 | Calories |
| 3g | Fat |
| 24g | Carbs |
| 9g | Protein |
