Beef and Vegetable Soup

• 9 ounces beef shank
• 8 ½ cups beef stock
• 2 tbsp.

Put the meat in a large saucepan with 4 cups cold water and bring to a boil. Drain as soon as the water begins to boil. This is how you remove the impurities from the meat. In a clean pot, add the beef stock and bring the meat back to a slow boil. Simmer gently for 2 to 3 hours (do not boil). Remove the meat from the bone, cut into pieces, and return the meat to the stock.

In a large sk