Beef And Barley Soup - cooking recipe

Ingredients

3 beef shank, cross cuts 1 inch thick (2 pounds)
3 tablespoons cooking oil
5 large carrots, cut in bite-sized pieces
5 celery ribs, bite-sized
2 large onions, chopped
3/4 lb small mushroom
3/4 cup barley
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon pepper
2 beef bouillon cubes
10 ounces frozen chopped spinach, thawed and squeezed of excess moisture

Preparation

In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
Discard bones, skim fat from liquid.
Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.