Beef Shank & Barley Soup

Recipe by Chef PotPie
READY IN: 24hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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