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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.9 Kcal (770 kJ) | ||
| Calories from fat | 52.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 9% | |
|---|---|---|---|
| Sodium | 1063.16mg | 44% | |
| Potassium | 735.9mg | 16% | |
| Total Carbs | 26g | 9% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 7.41g | 30% | |
| Protein | 8.94g | 18% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.9mg | 10% | |
| Calcium | 101mg | 10% | |
| Amount Per 100 g | |||
| Calories | 49.56 Kcal (207 kJ) | ||
| Calories from fat | 14.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 9% | |
|---|---|---|---|
| Sodium | 286.51mg | 44% | |
| Potassium | 198.32mg | 16% | |
| Total Carbs | 7.01g | 9% | |
| Sugars | 1.6g | 24% | |
| Dietary Fiber | 2g | 30% | |
| Protein | 2.41g | 18% | |
| Vitamin C | 2.6mg | 16% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.5mg | 10% | |
| Calcium | 27.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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