3 to 4 lbs. beef shank cross cuts, cut 1-inch thick 1 can (28 oz.) crushed tomatoes, undrained 1 large onion, chopped 1 cup sliced celery 2 cloves garlic, minced 2 beef bouillon cubes 1/2 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. ground red pepper 2 cups chopped cabbage 1 green bell pepper, chopped 1/4 cup fresh lemon juice 2 cups hot cooked rice (optional)

Combine beef, 4 cups water, tomatoes, onion, celery, garlic, bouillon cubes, salt, black pepper, and red pepper in Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Remove cross cuts. Remove beef from bones; cut into small pieces. Skim fat from soup. Stir in beef, cabbage, and bell pepper; continue cooking, covered, 30 minutes or until beef and vegetables are tender. Stir in lemon juice. Serve with rice. Makes 8 servings.