Beef Soup And Salad - cooking recipe

Ingredients

2 large shank bones
2 stalks celery
1 large onion
1 c. orzo pasta, cooked
1 red onion (small)
romaine lettuce
olive oil
salt and pepper
vinegar

Preparation

Boil shank bones in water to cover bones.
Add celery and onion.
Cover and cook until tender, about 1 hour.
When meat is cooked, remove from pot and set aside.
Strain the stock into another pot.
Add cooked pasta.
Shred all of the meat in a bowl. Add sliced red onion, olive oil, vinegar, salt and pepper to taste; mix with romaine lettuce.