|Lamb shank bones/Meaty beef||6|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Hot pepper sauce||3 Drop|
|Canned beer||12 Ounce (1 Can, Use Dark Type)|
|Canned tomatoes||12 Ounce (One Can, 1 Pound)|
|Potatoes||2 , cut into cubes|
|Carrots||2 , sliced|
|Cabbage||1⁄2 Cup (8 tbs), chopped|
|Celery||1 , chopped|
Brown meat on all sides in small amount of cooking oil.
Add onion; saute until transparent.
Drain off excess oil.
Add enough water to cover meat; add salt, pepper, hot pepper sauce and beer.
Bring to a boil; reduce heat and simmer for 2 hours.
Remove meat; cut off bones.
Return to kettle with tomatoes.
Add potatoes, carrots, cabbage and celery in desired amounts.
Bring to boiling point.
Reduce heat and simmer, covered, until vegetables are tender.