2 lbs. beef shank
2 cups water
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup celery, diced
1/3 cup carrots, julienne
1/3 cup onions, chopped
1 quart beef stock
3 tablespoons barley
1/2 teaspoon Worcestershire sauce

Add beef shank, water and seasonings to a large pot and simmer for about 2 hours or until tender.
Pick the meat from the bones and return the meat to the stock. Add the remaining ingredients to the pot and simmer for about 30 minutes.

Serves 6