Yield: 8 servings
|1 tablespoon||Salad Oil|
|4 pounds||Cross Cut Beef Shanks|
|¾ teaspoon||Fresh Ground Black Pepper|
|½ medium||Bunch Broccoli ( cut in 1/2 inch pieces)|
|3||Carrots (cut in bite size pieces)|
|½ teaspoon||Thyme Leaves|
Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt and pepper. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally. Remove meat and cut into bit-size pieces. Skim fat from liquid; return meat to pot, add barley and bring to boil. Reduce heat simmer covered for 40 minutes. Add broccoli, carrots, mushrooms and thyme.
Simmer covered for another 40 minutes.