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

Instructions

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.