Ingredients
- 6 -8 lbs. cross cut beef shanks or beef hind shanks
- 4 tsp. kosher salt, divided
- 10 c beef broth
- 3 stalks celery; chopped
- 3 large carrots, peeled and chopped
- 2 medium sweet onions, chopped
- 28 oz can crushed tomatoes
- 14 1/2 oz can diced tomatoes
- 1/2 c flat-leaf parsley, chopped
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. freshly ground black pepper
- 6 oz can tomato paste
- 2 tsp. Worcestershire sauce
- 12 oz package frozen baby lima beans
- 10 oz package frozen corn
- 10 oz package frozen peas
- 12 oz package frozen okra
- 1/2 c pearl barley
- 2 (15 oz) cans tomato sauce
- 1 tsp. Montreal® Steak Seasoning
Instructions
- Serve hot and enjoy! Any leftovers can be frozen in an airtight container.
- In a large pot set over high heat add the beef shanks, 2 teaspoons salt, and the beef broth. Bring to a boil.
- Add in the celery, carrots, onions, crushed tomatoes, diced tomatoes, parsley, basil, thyme, black pepper, tomato paste, and Worcestershire sauce. Simmer over low heat uncovered for 2 hours.
- Remove the meat from the pot and chop it up. Return the meat to the pot.
- Over high heat, add in the remaining 2 teaspoons salt, all frozen vegetables, barley, tomato sauce, and Montreal seasoning.
- Bring to a boil and then reduce the heat to low. Simmer for at least one hour or longer.