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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beef shanks in crock pot, salt and pepper to taste, add onion or 1 teaspoons dried onion, beef stock, cover and set pot to high for 4 1/2 hours. | 2. After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover. | 3. Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces. | 4. Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices. | 5. After high cook completes, reset crock pot cook to low for 4 hours. Add carrots celery and the barley [can add later for crispness to taste], stir and cover. Stir every hour with a slotted spoon suggested. | 6. Serve to bowls with fresh bread or other baked choice and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	1 1/2 - 2			0.0	0.0	0.0	0.0
beef stock	32	ounces		616.885	67.2223	22.7703	29.1206
onion	2	slices	diced	30.4	7.0984	0.836	0.076
black pepper			ground	-	-	-	-
sea salt			ground	-	-	-	-
vegetable stock	32	ounces		45.3592	8.4368	2.1772	0.635
bay leaf	2			-	-	-	-
carrot	2			59.04	13.7952	1.3392	0.3456
celery	4	stalks		40.96	7.6032	1.7664	0.4352
barley	1	cup	uncooked	704.0	155.44	19.82	2.32

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.