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1 tb Salad Oil 3/4 c Barley
4 lb Cross Cut Beef Shanks 8 Mushrooms (halved)
8 c Water 1/2 md Bunch Broccoli ( cut
2 Onions (sliced) -in 1/2 inch pieces)
1 cn Tomatoes 3 Carrots (cut in bite
1 tb Salt -size pieces)
3/4 ts Fresh Ground Black Pepper 1/2 ts Thyme Leaves
8 servings
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.
4 lb Cross Cut Beef Shanks 8 Mushrooms (halved)
8 c Water 1/2 md Bunch Broccoli ( cut
2 Onions (sliced) -in 1/2 inch pieces)
1 cn Tomatoes 3 Carrots (cut in bite
1 tb Salt -size pieces)
3/4 ts Fresh Ground Black Pepper 1/2 ts Thyme Leaves
8 servings
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.
