Soup Bones/Beef Shanks are 1-½" cross section cuts of the lower legs. They get a lot of exercise so they are tough, but full of flavor. You can roast them as in “Osso Buco” or use them in soups and stews.
Beef & Barley Soup
2lbs of beef shanks (or 1lbs stew meat or similar)
1 onion, chopped (1c)
3 carrots, chopped (1c)
1 peppers, chopped (1/2c)
2 stalks celery, chopped (1c)
2 cloves of garlic, chopped (3T)
1 cans of crushed tomatoes (15oz)
Seasoning (to taste):
Worcestershire Sause (1T)
Dust the meat with salt and pepper and brown the beef shanks on all sides in frying pan.
Cover meat with water (approximately 4 cups) and seasoning and pressure cook for 60 minutes (or crock pot for 3+ hours).
Pour contents of crock through a strainer and save broth.
Let the meat cool. The meat and marrow should fall off the bone.
Separate the meat from the bones. There will be connective tissue and fat if using beef shanks. You can discard this as the uninitiated may not appreciate the texture, but I think it adds depth.
Add the remaining water to the broth. Bring to a boil and add barley.
Cook the barley in the broth per directions (50 minutes). Adjust seasoning as needed.
Add veggies and meat and simmer till veggies are al dente.
Serve with a good hard-roll or rye bread & butter.
Makes 5 quarts
This Week's Markets
The Pflugerville market will be closed this week, but we will still deliver pre-orders to the old location. Go to our website to place an order for pick-up this week.