From: Chef Peter Pahk, Silverado Resort, Napa CA. Yield: 8 servings.
10 cups beef broth
1 sachet to include:
1 bay leaf
1 sprig of thyme
2 pounds of meaty Cervena shanks, cut into 1-inch pieces
2 large red beets, cut in eighths
2 large yellow beets, cut in eighths