2 pounds beef
shank, with bone
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook
until onion is also lightly browned. Stir in the tomatoes and broth. The
liquid should cover the bones by 1/2 inch. If not, add enough water to
compensate. Reduce heat to low, and simmer for 1 hour with the lid on
loosely. If meat is not tender, continue cooking for another 10 minutes
Ladle soup into large
bowls, including meat vegetables and bones.
Per Serving: 267 Calories; 9g Fat (30.8% calories from fat); 3g Saturated Fat; 24g Protein; 24g Carbohydrate; 6g Dietary Fiber; 33mg Cholesterol; 1098mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007