• Beef Shank, Vegetable & Barley Soup

    December 10, 2019 | Recipes | Dustin
  • Ingredients

    • 2 of Doug’s Grass Fed beef shank bones
    • 1 medium onion, chopped
    • 3 large carrots, chopped
    • 2 celery stalks, chopped
    • 1/2 cup potatoes, sliced
    • 4 cloves garlic, chopped
    • 1 Tablespoon tomato paste
    • ¾ cup chopped tomatoes
    • 1 teaspoon dried basil
    • 1 teaspoon dried thyme (or other dried spice combination like herbs de Provence.)
    • 1 bay leaf
    • 2 teaspoons Worcestershire sauce
    • 2 Tablespoons soy sauce
    • 1-2 teaspoons kosher salt, or to taste
    • Black pepper, to taste
    • 6-8 cups water
    • ½ cup red wine (optional but recommended)
    • Beef bouillon paste or cube (optional)
    • 1 cup barley

    Directions

    1. Generously season shank with salt and pepper.
    2. Pour water over shank and add remaining ingredients.
    3. Bring to a boil, then simmer on low heat partially covered for 2-3 hours until beef falls off the shank. Add more water if needed.
    4. Remove and discard bone and bay leaf. Shred beef into pieces removing any fat and return to pot.
    5. Taste broth and adjust seasonings. I usually need to add more salt, soy sauce or even a little beef bouillon paste (Better than Bouillon) or crumble part of a beef bouillon cube, if desired.
    6. In a separate pot, prepare barley according to directions.
    7. To serve, ladle in soup and spoon in the barley. I store leftover grains separate from leftover soup. If left in the soup they soak up the rest of the liquid, which is why you should cook separately.

    For crock pot: After soup has come to a boil, simmer on low heat for 6-8 hours or high for 4 hours.