Beef Shank with Vegetable Soup

• 1½-2 lb. beef shank
• 2 qts. water
• 1 sm. can stewed tomatoes
• 1 bay leaf
• 1 sm. round onion, diced
• 2 carrots, cut in ½” chunks
• 2 stalk celery, cut in ½” chunks
• 1 bunch mustard cabbage, cut in ½” slices

Seasoning:

• ½ t. garlic salt
• 1 t. worchestershire sauce
• ½ t. sugar
• ½ t. curry powder
• 1/8 t. pepper

Boil beef shank, bay leaf, stewed tomatoes, and onions in 2 qt. water for 1 hour. (Can be put in refrigerator overnight to skim off fat.)

Add seasonings, carrots and celery.

Pour hot water over mustard cabbage to wilt or put in plastic bag and put in Microwave for 1 minute on HIGH.

Just before serving add mustard cabbage.