Dead-of-Winter Beef Soup

In a small bowl, thoroughly combine paprika, salt, thyme, mustard, garlic powder, onion powder & peppers to make seasoning mix. Arrange beef shanks on a tray in a single layer. Sprinkle 4 teaspoons seasoning mix evenly over beef & pat in. Turn pieces & repeat using 4 more teaspoons seasoning mix. In a large pot, combine 3 quarts of stock, seasoned meat, chopped onions, chopped celery & crushed tomatoes. Cook stirring occasionally, over high heat 1 hour. Add 1 quart stock & remaining seasoning mix. Bring to boil again & continue cooking over high heat 1 hour. Stir in remaining 1 quart stock & return to boil. Skim fat from surface & stir in rice. Cover & continue cooking 10 minutes. (If using cooked pasta or potatoes, add 1-2 minutes before cooking time ends) Add onion, carrot & celery chunks & cook, uncovered, 15 minutes longer or until vegetables are brightly colored & still crisp & rice is tender. Makes 12 servings.