Nonna Assunta's Beef Soup

There is a history that is behind this soup:
I remember when my grandmother, Nonna Assunta was alive she taught me how to make this soup. She said my mom served it to her then FUTURE father in law and he loved it. Grandpa gave Pop (my father) the approval to marry mom. I think this recipe had something to do with it.


Ingredients:

5 or 6 Center cut beef shanks (or 2 lbs of soup meat)
3-4 stalks of celery cut roughly
3-4 carrots cut roughly
1-2 onions chopped
1-2 tomatoes chopped
1to 2 cloves of garlic chopped
2 to 3 peeled and quartered cut potatoes
1 bay leaf
1 can of tomatoes 15 ounces or add fresh 3-4 diced tomatoes  
1/4 cup of chicken base
4 quarts of water
1/2 cup chopped fresh Italian parsley
1 bay leaf

Directions:

In a tall pot fill with water & and let it come to a  boil ~about 3/4 full~leave enough room for the meat~When it comes to a boil,  lower the heat.
Add the shanks and or soup meat.
Let it come to a boil & lower the heat.
Foam will accumulate on top, skim it off.
***It will take a while-when the foam subsides continue with recipe -this is not necessary but it makes a clearer broth.
Add the chicken base.
Add the bay leaf.
Simmer on low covered for about 2 hours~until the meat is tender.
Add more water to broth if needed & season accordingly.
Add the parsley,  cut vegetables-see note.
*Note-all of the vegetables should be about the same size to ensure the same cooking throughout.
Taste it during the cooking process to see if it needs salt or pepper.
Remove bay leaf.
Cook until the vegetables are tender~about 45-60 min more.
Serve alone or with egg noodles, rice, tortellini, bread or small pasta.
It's a really nice warm dish to serve on a cold night.
Top with fresh Italian flat leaf parsley, add a squeeze of lemon and grated cheese.
Serves 4-6