2 pounds beef shank cross-cuts or soup bones

6 cups cold water

1 teaspoon salt

1/4 teaspoon dried thyme leaves

1 carrot, cut up

1 stalk celery with leaves, cut up

1 small onion, cut up

5 peppercorns

3 whole cloves

3 sprigs parsley (or 3 tablespoons dried)

1 bay leaf

Remove marrow from center of bones. Heat marrow in Dutch oven over low heat until melted, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks over medium heat until brown on both sides. Add water and heat to boiling. Skim foam from broth. Stir in remaining ingredients except dried parsley and heat to boiling. Skim foam from broth. Add dried parsley, if withheld. Reduce heat. Cover and simmer for 3 hours.

Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables and seasonings. Remove beef from bones. Cut or tear beef into 1/2-inch pieces. Skim fat from broth.

If not using beef and broth immediately, cover and refrigerate broth and beef in separate containers no longer than 24 hours, or freeze for future use.

Beef and Broth

2 tablespoons or 2 cubes beef bouillon

2/3 cup uncooked barley

1/2-teaspoon salt

1 ear corn*

1 medium carrot, thinly sliced

1 medium stalk celery, sliced

1 medium onion, chopped

1 cup 1-inch pieces green beans*

1 cup shelled green peas*

1/4 teaspoon pepper

2 medium tomatoes, chopped**

**1 can (15 oz.) diced tomatoes, drained, can be substituted for fresh.

Prepare Beef and Broth. Add enough water to broth to measure 6 cups. Return strained beef and broth to Dutch oven. Cut kernels from corn.

Stir barley, salt and bouillon into Beef and Broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Stir in remaining ingredients. Cover and simmer about 30 minutes or until barley and vegetables are tender.

Notebook...

Cooking time for frozen vegetables and canned tomatoes is less than for fresh. Add these ingredients after barley has simmered for 45 minutes, and allow about 15 minutes additional simmering instead of 30 minutes.

Garlic may be added to taste if desired when cooking the barley, but use sparingly.