800g cubed soft shin ( no bone )
2 tbsp olive oil
1 medium onion chopped
2 tsp minced garlic
3/4 cup pearl barley washed
2 leeks chopped
Large bunch chopped soup celery including leaves
5 medium carrots chopped into bite size pieces
5 small potatoes, scrubbed with skin on and chopped into bite size pieces
1 x medium can diced tomatoes
5 sprigs of fresh thyme
1/4 tsp ground cloves
1/2 tsp ground coriander
2 tbsp Worcestershire Sauce
2 Knorr vegetable stock pots and 3 beef stock cubes dissolved in 8 cups boiling water
Salt to taste
Brown shin in a skillet with olive oil.
Transfer to slow cooker. Add all ingredients to pot including the stock.
Add seasoning and thyme.
Cook on High for 4 1/2 hours.
Garnish with chopped parsley. Serve with homemade bread
Prepared, tried and tested by: Gail Haselsteiner