Chinese Luo-Song Stew with Beef Shank and Vegetables
Coarsely chop the tomatoes and onion. Roll cut the carrots and celery. Separate meat from bone and cut into 1" pieces.
Place all cut ingredients and bones into a large stockpot. Add the wine and enough water so that all the ingredients are covered. Bring close to a boil before lowering heat and leave to simmer with lid on for at least 1 hour.
Wash cabbage leaves, remove very thick ribs and cut leaves into 1½" squares. Peel potatoes and cut into ½" cubes. Add these to the soup about 30 minutes before serving so that the texture retains some crispness.
Season with salt to taste and serve.