Ingredients :

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1 tbl Salad Oil
4 lb Cross Cut Beef Shanks
8 cup Water
2 x Onions (sliced)
1 can Tomatoes
1 tbl Salt
3/4 tsp Fresh Ground Black Pepper
3/4 cup Barley
8 x Mushrooms (halved)
1/2 med Bunch Broccoli ( cut in 1/2 inch pieces)
3 x Carrots (cut in bite size pieces)
1/2 tsp Thyme Leaves

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Method :

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* Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt and pepper. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally. Remove meat and cut into bit-size pieces. Skim fat from liquid; return meat to pot, add barley and bring to boil. Reduce heat simmer covered for 40 minutes. Add broccoli, carrots, mushrooms and thyme.
* Simmer covered for another 40 minutes.