Recipe courtesy of the National Cattleman’s Beef
Yield: 6 servings
3 lbs beef shank cross cuts, cut 1 inch thick
1 Tbs vegetable oil
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3 cloves garlic, minced
1- 1/2 tsp salt
1- 1/2 tsp dried thyme
1/2 tsp pepper
1 bay leaf
1/3 cup medium pearl barley
1 package (9 ounces) frozen French-cut green beans
Heat oil in Dutch oven over medium heat until hot. Add onion, carrot,
celery and garlic; cook and stir 5 minutes or until tender. Add beef, 5 cups water, salt,
thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Remove cross cuts. Cut beef from bones; cut beef into 3/4-inch pieces.
Skim fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60 minutes or
until beef and barley are tender.
Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or
until beans are tender. Discard bay leaf.
Serving Size 1 serving
Calories from Fat 73 (31%)
% Daily Value*
12%Total Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 3.8g
Sugar Alcohols 0g