Barley, Beer and Buco
Cross cut Shank – Easy Crock Pot Version
2 cups of peeled carrots cut into 1 inch pieces
2 cups beef broth
2 cups of celery cut into 1 inch pieces
2 tsp finely chopped garlic
2 cups of diced onion
Salt and Pepper to taste
2 TB Dried Oregano
Flour to dredge
1 cup whole barley
1 to 2 TB of Olive Oil
1 – 16 ounce can of diced tomatoes (unsalted)
2 TB Worchestershire Sauce
Thaw cross cut shank overnight in the refrigerator in a bowl or in ziptop bag in a sink of hot water, for a quick thaw. Preheat outdoor grill (or indoor grill pan). Preheat crock pot, oil the inside and turn on high heat.
Grill the cross cut shank to sear the outside. Remove from grill. Place all other ingredients except the salt and pepper into the heated crock pot. Dredge the shanks in flour, salt and pepper the shank to taste. Place in crock pot. Give one big stir. Cover and leave on high until it starts to bubble, then turn to low. Enjoy in six to eight hours.