Yield: 8 servings
Measure | Ingredient |
---|---|
1 tablespoon | Salad Oil |
4 pounds | Cross Cut Beef Shanks |
8 cups | Water |
2 \N | Onions (sliced) |
1 can | Tomatoes |
1 tablespoon | Salt |
¾ teaspoon | Fresh Ground Black Pepper |
¾ cup | Barley |
8 \N | Mushrooms (halved) |
½ medium | Bunch Broccoli ( cut in 1/2 inch pieces) |
3 \N | 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.