3/4 ounce dried shiitake mushrooms
1 1- to 1 1/4-pound crosscut beef shank
3 teaspoons olive oil, divided
1 1/2 cups chopped leeks (white and pale green parts only)
1 1/2 cups chopped peeled parsnips
1 cup chopped celery
4 garlic cloves, minced
7 cups hot water
1 141/2-ounce can diced tomatoes in juice
1/2 cup pearl barley
1 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces green beans, trimmed, cut
into 1/2-inch pieces
Place mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms
are soft, about 30 minutes. Drain. Cut off stems; discard. Slice mushroom caps;
transfer to 6-quart slow cooker.
Sprinkle beef with salt and pepper. Heat 1 teaspoon oil in medium nonstick
skillet over medium-high heat. Add beef; cook 4 minutes per side. Transfer to
slow cooker. Add remaining oil to same skillet. Add leeks, parsnips, celery, and
garlic; sauté 5 minutes. Transfer mixture to slow cooker. Stir in 7 cups hot
water, tomatoes with juice, barley, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2
Remove meat from slow cooker; cool
slightly. Discard bone and fat. Shred meat; return to slow cooker. Add green
beans. Cover; cook until beans are tender, about 20 minutes. Season with salt
Ladle soup into bowls and serve.
Makes 6 main-course servings.