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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!) Ingredients:
3 quarts water |
1 pound beef shank |
1/2 cup pearled barley |
1 carrot, coarsely chopped |
1/2 turnip, peeled and chopped |
1 leek, sliced |
2 stalks celery, chopped |
1 tablespoon dried thyme |
1/2 cup chopped fresh parsley |
salt and pepper to taste |
Directions:
1. 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.
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