STEPFAMILY ASSOCIATION

Serves 6

6-8 cups water

1.5kg shin of beef cut into 5cm slices

1 medium onion diced

2 carrots diced

2 stalks celery diced

1 cup leeks, well washed & diced (optional)

1 cup canned tomatoes

1 small packet frozen vegetables

2 tsp salt

1 tbspn dried basil

1 clove garlic minced

1/2 cup vermicelli

1 tbspn oregano

Parmesan cheese & crusty bread for serving

Prepare stock the day before: place water, beef shank and bones in Crock Pot. Cover and cook overnight (8-12 hours) on low.

Next day remove meat & bones from liquid, return meat to stock. (This can be done in advance and refrigetated or frozen).

Add all remaining ingredients to 6 cups stock in Crock Pot. Cover and cook on low 6 - 8 hours.

Ladel into bols and sprinkle with parmesan cheese if desired. Serve with crusty bread.