Veal Shank Barley Soup

Veal Shank Barley Soup Recipe by Monday Morning Cooking Club
Credit: Monday Morning Cooking Club
Recipe by: Breville
Average: 4.2 (22 votes)
170 Collected
Prep:  15 mins
Cook:  1 hrs
Serves:  6-8
Recipe by: Monday Morning Cooking Club. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Veal Shank Barley Soup
Veal Shank Barley Soup
Veal Shank Barley Soup
  1. Select SAUTE/SEAR function and set the timer for 20 minutes. Press START
  2. Place 1 tablespoon of olive oil in the cooker and add the veal shank. Brown on all sides, remove and set aside
  3. Add the remaining oil, onion and celery and cook, stirring occasionally, for 10 minutes or until translucent. Add the carrots and potato, stock, barley and reserved shank
  4. Select PRESSURE COOK and medium pressure. Set the timer for 40 minutes. Place lid on cooker and close the valve. Press START
  5. Once cooking time is complete open the valve to release all the steam before opening the lid
  6. Check that the meat is falling off the bone. If not repeat step 4 for 10 minutes. Allow to cool for 30 minutes before removing the meat from the bones and shredding. Discard the bones
  7. Return the shredded meat to the soup and warm if necessary
Tips & Hints:
  • This soup will thicken upon standing - simply add more stock before serving.

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.