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    Source of Recipe


    2 lb. cross-cut beef shanks
    1 Tbsp. salt
    1 1/2 tsp. Worcestershire sauce
    Dash pepper
    2 tsp. dried parsley flakes
    1 chopped onion
    1 pkg. frozen cut green beans
    1 cup chopped celery
    1 cup sliced, peeled carrots
    1 cup peeled, diced potatoes
    1 can cut-up tomatoes
    1 can whole kernel corn, drained

    Combine all ingredients in crockpot. Add water to cover. {About
    2 cups} Stir well. Cover and cook on LOW setting for 12 hours. {Or
    on HIGH setting for 5-7 hours.} Before serving, remove bones, cut
    meat into bite-size pieces, and stir into soup.




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