2 or 3 1-inch thick beef shank sections (1.5 to 2 lbs)
2 small cans mushrooms
1/4 cup finely chopped onion
8 bouillon cubes
6 to 8 cups water
1 bag frozen mixed vegetables
1/4 cup pearl barley
1/2 teaspoon celery salt (or 1/2 tsp. salt plus 1/2 cup chopped celery)
2 tablespoons ketchup
1 teaspoon kitchen bouquet or other browning sauce
tarragon, thyme, garlic to taste

Trim the meat from the bones, and then cut it into small cubes. Brown it in a large skillet or in the bottom of a dutch oven. Add onions and mushrooms and sauté until onions are starting to toast. Add 6 cups water, bouillon cubes. Add mixed vegetables, ketchup and seasonings.

Bring to a boil, stirring occasionally; reduce heat and simmer for an hour, adding water as necessary to have enough stock. Add barley, simmer for another hour.

Hint: adding the barley about an hour before the finish keeps it from bedoming too mushy.

Submitted by: Rogan McSpanky