Author (and TV show producer) Frank Abraham included this family recipe for a comforting beef soup in the second book of his “Cooking Hawaiian Style” series. The recipe was passed down from his grandmother Julia Aikala Arieta to his mother, Thyra. The book, by Abraham and Lanai Tabura, features favorites from isle residents, some famous, and former residents.

• 6 large bone-in beef shanks (2 to 3 pounds)
• 6 cups water (just enough to cover meat)
• 4 to 6 ripe tomatoes
• 3 tablespoons Hawaiian salt, plus more to taste
• 1 tablespoon pepper
• 1 tablespoon garlic powder
• 4 large bunches bok choy, sliced into 1/2-inch strips, with stems and green tops separated
• 1 to 2 (14.5-ounce) cans beef broth (if necessary)

In large pot, place shanks and cover with water. Bring to a boil. Add tomatoes, salt, pepper and garlic powder, and cook 2-1/2 to 3 hours (check meat for tenderness at 2-1/2 hours).

When meat is tender, add stems of bok choy and cook 10 minutes, then add green tops and turn off heat.

If liquid in pot is below level of beef and vegetables, add broth. Rest 10 to 15 minutes, then serve.

Nutritional information unavailable.

Find “Cooking Hawaiian Style Two” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.