Ingredients

• 2  to 2-1/2 pounds meaty beef shank crosscuts
• 2  medium carrots, bias-sliced
• 2  medium stalks celery, sliced
• 1  large potato, peeled and cubed
• 1  cup coarsely chopped cabbage
• 1/3  cup coarsely chopped onion (1 small)
• 3  cups water
• 2  cups tomato juice
• 2  tablespoons instant beef bouillon granules
• 1  tablespoon Worcestershire sauce
• 1  teaspoon chili powder
• 2  bay leaves

Directions

1. Cut meat into 1-inch cubes, reserving bones and trimming off fat.

2. In a 3-1/2- to 6-quart slow cooker place the carrots, celery, potato, cabbage, onion, beef, and beef bones. Add the remaining ingredients.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bones and bay leaves. Skim off fat. Makes 6 to 8 servings.