Cawl (Traditional Welsh Broth)

• 2 quarts water
• 12 ounces beef shank
• 2 large onions, chopped
• 2 large carrots, sliced
• 1 rutabaga, diced
• salt and pepper to taste
• 4 potatoes, peeled and quartered
• 2 leeks, sliced
• 1 small head cabbage, sliced
• 2 tablespoons chopped fresh parsley

1. Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
2. Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

water, beef shank, onions, carrots, salt, potatoes, leeks, head cabbage, parsley

Taken from www.allrecipes.com/recipe/48770/cawl-traditional-welsh-broth/ (may not work)