1
heat a large pot/dutch oven, at least 5 QT size, medium-low heat
2
add 1/2 tablespoon olive oil, heat till shimmering
3
add the bone-in beef shank, brown for 2-3 minutes on each side
4
while beef is browning slice mushrooms, prepare diced celery, onion, carrots and garlic
5
remove beef shank and set aside
6
add 1/2 tablespoon olive oil to pot, heat till shimmering
7
add mushroom, stir occasionally, cook till mostly soft, about 5 minutes, remove mushrooms from pot (set aside with beef shank)
8
add half the celery and carrots, all the onion and garlic, stir frequently, cook till soft, about 5 minutes.
9
return beef shank, mushrooms and any juice they produced to the pot.
10
add broth, I use a blend of beef, chicken and vegetable broths
bring to a boil then reduce to light simmer,
11
add sprigs of fresh thyme and 3 or 4 bay leaves
12
cook covered for 2 hours or until beef is soft enough to shred.
13
remove shank and place on a cutting board, remove thyme twigs as best you can, leave bay leaves in.
14
shred the beef with two forks, return meat and bone to pot.
15
dice then add all other vegetables (potatoes, turnip, remaining carrots and celery)
16
bring up to a hard simmer, cover, cook for 20 minutes
17
add barley (1 cup uncooked quick barley) continue to hard simmer for 7 minutes, turn off heat, (if you have regular barley cook 1 cup of barley separately according to package directions then add it to the soup)
18
add tomato paste, Worcestershire sauce, stir
19
salt/pepper to taste
20
remove bone, when its cool give it to the dog.
variation2: lamb shank, spice with rosemary, bay and cumin.
variation 3: oxtails spice with tarragon and bay.
