Old-Fashioned Kentucky Burgoo

Ingredients

• 1 pound beef shanks 
• 1 cup cabbage shredded
• 3 medium carrots thinly sliced
• 0.5 cup celery finely chopped
• 4 pound stewing hen quartered
• 1 cup parsley fresh chopped
• 1 large bell pepper green seeded chopped
• 0.5 teaspoon hot sauce 
• 1 cup lima beans *soaked overnight 
• 1 cup okra thinly sliced
• 1 large onion chopped
• 1  pepper pod red
• 1 pound pork shank 
• 3 medium potatoes peeled quartered
• 0.5 teaspoon bell pepper red
• 1 tablespoon salt 
• 2 cups tomato purée 
• 1 pound veal shanks 
• 1 gallon water 
• 1 cup kernel corn whole

Equipment

• bowl
• ladle
• pot

Directions

1. Combine chicken, pork, veal, beef, and water in a large stockpot; bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender.
2. Remove meat from broth; cool slightly.
3. Remove meat from bones, discarding bones. Coarsely chop meat, and set aside.
4. Skim off, and discard fat from surface of broth.
5. Add meat and remaining ingredients to broth in stockpot; bring to a boil. Reduce heat; simmer, uncovered, 6 hours or until thickened, stirring occasionally. Discard pepper pod.
6. Ladle stew into individual serving bowls; serve hot.