6 lb. beef shanks, cracked
2 qt. water
2 bay leaves
10 peppercorns
2 cups sliced carrots
1 cup chopped celery
1 cup chopped onion
2 cans (16 oz each) tomatoes
2 tsp. salt
1/2 tsp. marjoram leaves
1/2 tsp. thyme leaves
1/2 tsp. monosodium glutamate

In large kettle, cover shanks with water; heat to boiling. Add bay leaves and peppercorns. Reduce heat; cover and simmer 1 3/4 hours or until meat on shanks is tender. Remove shanks from stock; cut meat from shanks into 1/2" cubes.

Let stock cool slightly. Skim fat from surface. Strain stock into large kettle. Add meat and remaining ingredients. Heat to boiling. Reduce heat; cover and simmer about 20 minutes or until carrots are tender.

16 servings (1 cup each)