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Beef Barley Soup

1 tb Salad Oil
4 lb Cross Cut Beef Shanks
8 c Water
2 Onions (sliced)
1 cn Tomatoes
1 tb Salt
3/4 ts Fresh Ground Black Pepper
3/4 c Barley
8 Mushrooms (halved)
1/2 md Bunch Broccoli (cut in 1/2 inch pieces)
3 Carrots (cut in bite size pieces)
1/2 ts Thyme Leaves

Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt and pepper. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally. Remove meat and cut into bit-size pieces. Skim fat from liquid; return meat to pot, add barley and bring to boil. Reduce heat simmer covered for 40 minutes. Add broccoli, carrots, mushrooms and thyme. Simmer covered for another 40 minutes.

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