Manx Broth - cooking recipe

Ingredients

3 quarts water
1 pound beef shank
1/2 cup pearled barley
1 carrot, coarsely chopped
1/2 turnip, peeled and chopped
1 leek, sliced
2 stalks celery, chopped
1 tablespoon dried thyme
1/2 cup chopped fresh parsley
salt and pepper to taste

Preparation

Bring the water to a boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season with thyme, salt and pepper. Bring to a 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 a boil and then stir in the parsley. Serve very hot.