Manx Broth

    2 hours 25 min

    Beef shank, leek, celery and turnip flavour this hearty broth from the Isle of Man (where I grew up!). Though traditionally served at a Manx wedding feast, it's great for any occasion.

    5 people made this

    Serves: 8 

    • 3L (5 1/4 pints) water
    • 1 (500g) piece beef shin
    • 100g (4 oz) pearl barley
    • 2 carrots, coarsely chopped
    • 1 turnip, peeled and chopped
    • 1 leek, sliced
    • 2 stalks celery, chopped
    • 1 tablespoon dried thyme
    • good handful chopped fresh parsley
    • salt and freshly ground black pepper to taste

    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Bring the water to the boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season with thyme, salt and pepper. Bring to the boil, then simmer gently over medium heat for 2 hours.
    2. Remove the shank from the pot and cut the meat into small pieces. Return the meat to the pot, and discard the bone. Return to the boil and then stir in the parsley. Serve hot.

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    Average global rating:

    Reviews in English (3)


    My husband has ancestors from the Isle of Man, so he wanted to make this for a gathering. I couldn't find beef shank, so we opted to use beef stew meat and simmered it with the rest of the vegetables and added some beef broth. It turned out very tasty!  -  25 Jan 2011  (Review from Allrecipes US | Canada)


    Very good! My family is originally from the Isle of Mann so I had to try it, and I wasn't disappointed!  -  12 Jan 2011  (Review from Allrecipes US | Canada)


    The thyme & leeks added a different flavor than a regular beef barley soup. Everyone ate it, but no one raved. Overall, I prefer beef barley with garlic & onion.  -  14 Feb 2012  (Review from Allrecipes US | Canada)