Kentucky Burgoo

• 1 pound pork shank
• 1 pound veal shank
• 1 pound beef shank
• 1 pound breast of lamb
• 1 (5- to 5 1/2-pound) baking hen
• 4 quarts water
• 3 cups peeled, cubed potatoes
• 2 cups chopped onion
• 1 cup chopped carrots
• 1 cup diced celery
• 2 medium-size green peppers, chopped
• 2 (28-ounce) cans whole tomatoes, drained and chopped
• 2 cups fresh or frozen corn
• 2 cups fresh or frozen butter beans
• 1 dried red pepper pod, crushed
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons salt
• 1/4 cup chopped fresh parsley

1. Combine first six ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 3 hours. Remove all meat from broth. Cool. Remove meat from bones, and cut into pieces. Return meat to broth.
2. Add remaining ingredients; stir well. Simmer, uncovered, 5 hours, stirring occasionally.

pork, veal, lamb, water, potatoes, onion, carrots, celery, green peppers, tomatoes, corn, butter, red pepper, worcestershire sauce, salt, parsley

Taken from www.myrecipes.com/recipe/kentucky-burgoo-3 (may not work)