2 beef shanks
1 lg. onion, diced
2 qt. water, approx. to cover
2 stalks celery with leaves
1/2 c. pearl barley, washed
1 tsp. salt
1/2 tsp. pepper
2 carrots, diced
1/8 c. chopped parsley

Cut meat from shank bones into small pieces and put into 6-8 quart pot. Add onion and seasonings; cover with water. Bring to boil and simmer for 1 hour, covered. Add vegetables and barley and simmer, covered for 1-1 1/2 hours or until vegetables are tender. Serves 8-10. Skim fat from soup and reheat.