1 lb beef shanks 8 c water 1 ea onion -- chopped 1/2 c celery -- chopped 1 ea carrot -- chopped 1 1/2 ts salt 2 TB parsley -- finely chopped 1 ea bay leaf 4 whole peppercorns 1 clove garlic -- cut in half 1/4 ts dried thyme : cheesecloth - about 4" : square In slow-cooking pot, combine beef with water, onion, celery, carrot, salt and parsley. Place bay leaf, peppercorns, thyme and garlic in center of cheesecloth. Pull up on each corner, forming a bag and tie. Drop in pot with meat. Cover and cook on low 6 to 8 hours, or until meat is tender. Remove spice bag. Ladel soup into bowls. Recipe By : -----
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