Ingredients Jump to Instructions ↓

  1. 4 pounds Meaty bones sawed into piece

  2. 1 each Halved onion

  3. 2 eaches Quartered carrots

  4. 1 each Outer stalk celery cut into 3 pieces

  5. 1 small Turnip sliced optional

  6. 12 eaches Peppercorns

  7. 1 each Bay leaf

  8. Pinch of thyme

  9. 4 eaches Parsley stalks

  10. 3 pints Beef bone stock with fat removed

  11. 3 tablespoons Fat from stock

  12. 1 large Chopped onion

  13. 1 cup Diced carrot

  14. cup Diced celery

  15. cup Diced turnip optional

  16. cup Diced parsnip optional

  17. 1 1/2 pounds Cross cut shanks

  18. 1 cup Chopped tomatoes

  19. 1 teaspoon Sugar

  20. 1 tablespoon Salt

  21. teaspoon Pepper

  22. cup Barley (if used soup must be eated in a day or two)

Instructions Jump to Ingredients ↑


  2. SOUP:

  3. STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tb of it for the soup.

  4. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes.

  5. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil.

  6. Reduce heat, cover and simmer for 1½ hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day.


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