Ingredients
- 6 -8 lbs. Cross cut beef shanks
- Salt
- 10 c beef broth
- 3 stalks celery; diced
- 3 large carrots; diced
- 2 medium onions; diced
- 25 oz can crushed tomatoes
- 15 oz can diced tomatoes
- ½ cup chopped parsley
- 1 tsp. basil
- 1 tsp. thyme
- ½ tsp black pepper
- 1 small can tomato paste
- 2 tsp. Worcestershire sauce
- 10 oz package frozen baby lima beans
- 10 oz package frozen corn
- 10 oz package frozen peas
- 10 oz package frozen okra
- ½ cup pearl barley
- 2 cans tomato sauce
- 1 tsp. Montreal Seasoning
Instructions
- In a large pot over high heat add beef shanks, 2 tsp salt, and 10 cups beef or chicken stock. Bring to a boil.
- Add in celery, carrots, onions, crushed tomatoes, diced tomatoes, parsley, basil, thyme, black pepper, tomato paste, and Worcestershire sauce. Simmer over low heat for 2 hours.
- Remove meat and cut it up.
- Over high heat, add cut up meat, 2 tsp. Salt, frozen veggies, barley, and rest of ingredients. Bring to a boil.
- Simmer for 30 minutes.