Ingredients
1 tablespoon vegetable oil
2 pounds beef shank (2 thick slices), seasoned generously with salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, chopped fine
2 tablespoons tomato paste
4 cups chicken broth, plus more if needed
2/3 cup diced celery
2/3 cup diced carrots
1 bay leaf
1/4 teaspoon dried rosemary
1/2 cup pearl or naked barley
salt to taste (if it tastes bland, you need more salt)
freshly grated horseradish root
Steps
- Season the beef shanks with salt and pepper and then brown very well on both sides in a soup pot over high heat and a little bit of vegetable oil. onmce browned, remove and set aside
- Turn down the heat to medium and add 1 diced onion along with a big pinch of salt and saute for 4-5 minutes until it starts to turn translucent.
- Add the chopped garlic and cook for 1 minute (we don't want to brown the garlic).
- At this point, add the tomato paste and keep stirring on medium heat until the tomato takes on a dark red color.
- Add the chicken stock, celery and carrots, bay leaf and a little pinch of dry rosemary. Add the beef shanks back in and try to get the meat covered in liquid. Raise the heat and bring to a simmer, reduce to low and cover and cook for about 3 hours or until tender.
- Once the meat is cooked and tender, remove and set aside and dump in the barley. Adjust the heat to about a medium and simmer that, stirring occasionally until the barely is tender (45min-1 hour).
- Once the barely is perfectly cooked, add the beef back in, reduce the heat to low and leave for about 5 minutes until the beef heats through
- Taste and adjust for salt and serve. Add some fresh herbs on top and some shredded horse raddish