45 ml olive oil 3 tbsp
500 g assorted fresh mushrooms, sliced 1 lb
250 g onions, chopped 1/2 lb
2 celery stalks, chopped
4 large garlic cloves, chopped
1.75 kg beef shank slices 3 1/2 lb
2 L beef broth 8 cup
2 red peppers, chopped
500 g parsnips, sliced 1 lb
250 g carrots, sliced 1/2 lb
375 ml pearl barley 1 1/2 cup
375 ml canned crushed tomatoes with added puree 1 1/2 cup
25 ml dried marjoram 2 tbsp
15 ml dried thyme 1 tbsp
Heat oil in heavy large pot over medium-high heat; add mushrooms and onions. Saute until mushrooms brown; about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce to medium-low heat. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper.
Serves 12