Directions:
- Bring the water to a boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season with thyme, salt and pepper. Bring to a boil, then simmer gently over medium heat for 2 hours. Remove the shank from the pot and cut the meat into small pieces. Return the meat to the pot, and discard the bone. Return to a boil and then stir in the parsley. Serve very hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.47 Kcal (559 kJ) | ||
| Calories from fat | 22.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Cholesterol | 22.11mg | 7% | |
| Sodium | 71.62mg | 3% | |
| Potassium | 378.54mg | 8% | |
| Total Carbs | 13.45g | 4% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 14.4g | 29% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 28.36 Kcal (119 kJ) | ||
| Calories from fat | 4.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.52g | 4% | |
|---|---|---|---|
| Cholesterol | 4.7mg | 7% | |
| Sodium | 15.22mg | 3% | |
| Potassium | 80.45mg | 8% | |
| Total Carbs | 2.86g | 4% | |
| Sugars | 0.34g | 6% | |
| Dietary Fiber | 0.67g | 13% | |
| Protein | 3.06g | 29% | |
| Vitamin C | 1.9mg | 15% | |
| Iron | 0.5mg | 13% | |
| Calcium | 17mg | 8% | |
* 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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