Cooking time: 4 hours
454g (1lb) beef shank
2 small carrots, peeled and cut into chunks
1 medium onion, peeled and cut in 2
2 stalks of celery, washed and cut into chunks
4 liters of cold water
2 medium carrots, peeled and diced
1 small turnip, diced
2 medium onions, diced
2 stalks celery, diced
1 bay leaf
1 large branch of thyme
1 can diced tomatoes
3/4 cup barley, rinsed
Salt and pepper
Start with the beef broth; in a large pot, combine the shank, carrots, onion, celery sticks and cold water.
Bring to a quick boil, skimming occasionally. Reduce heat and cook on very low heat for 3 hours.
Remove from heat and remove the beef shank. Set aside. Drain the liquid and discard the vegetables.
For the soup, add the liquid to a clean pot and add the diced vegetables. Also add the bay leaf, thyme sprig, tomatoes and barley.
Bring to a boil and add salt and pepper. Reduce heat so that soup can simmer. Cook for 40 minutes or until barley is tender.
Remove from heat and add crumbled meat from beef shank. Check seasoning and serve.
Enjoy your meal.