About this recipe: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.
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
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Method Prep:25min › Cook:2hr › Ready in:2hr25min
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.
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.