- 3 1/2 pounds beef shank cross cuts, cut 1 inch thick
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 large onion, chopped
- 1 cup sliced celery
- 2 cloves garlic, minced
- 2 beef bouillon cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 2 cups chopped cabbage
- 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.