Beef Shank & Barley Soup

Name: Beef Shank & Barley Soup
Prep time: 40 min
Cook time: 24 h
Total time: 24 h 40 min
Yield: 8 serving(s)
Ingredients: 3 beef shank, cross cuts 1 inch thick (2 pounds); 3 tablespoons cooking oil; 5 large carrots, cut in bite-sized pieces; 5 celery ribs, bite-sized; 2 large onions, chopped; 3/4 lb small mushroom; 3/4 cup barley; 2 teaspoons salt; 1 teaspoon oregano; 1/2 teaspoon pepper; 2 beef bouillon cubes; 10 ounces frozen chopped spinach, thawed and squeezed of excess moisture

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Recipe by Chef PotPie

This soup is good on a cold winter night! This recipe came from Good Housekeeping, 1986.

READY IN: 24hrs 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3

beef shank, cross cuts 1 inch thick (2 pounds)
3

tablespoons cooking oil
5

large carrots, cut in bite-sized pieces
5

celery ribs, bite-sized
2

large onions, chopped
³⁄₄

lb small mushroom
³⁄₄

cup barley
2

teaspoons salt
1

teaspoon oregano
¹⁄₂

teaspoon pepper
2

beef bouillon cubes
10

ounces frozen chopped spinach, thawed and squeezed of excess moisture

DIRECTIONS

In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
Discard bones, skim fat from liquid.
Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.

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