Beef and Vegetable Soup (Crockpot)

Soups > Beef

2 tablespoons olive oil
3 slices (about 1-1/2 pounds) beef shank
1 onion, and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
2 quarts beef stock
1 can (16 ounce) stewed tomatoes
salt and pepper to taste
1/2 teaspoon dried sweet basil

Heat oil in large frying pan. Brown meat on both sides. Place in crockery pot. Add onion, carrots, and celery to frying pan. Saute until limp. Transfer to crockery pot. Add beef stock, tomatoes, salt, pepper and basil. Cover. Cook on low (200 degrees) 8 to 12 hours. Remove meat and bones from broth. Dice meat and discard bones. Skim fat. Return meat to broth and adjust seasoning. Heat through. Ladle into bowls.
Makes 8 to 10 servings