Fall Beef & Barley Soup with Gremolata

Pairs Well With

serves 4-6


1 pound beef shank, preferably grass-fed

Kosher salt

1 tablespoon olive oil

1 yellow onion, cut into small dice

1 small carrot, peeled and cut into small dice

Black pepper in a mill

2/3 cup pearled barley, soaked for several hours or overnight and drained

3 cups beef stock or water

2 bay leaves

3 thin slices of ginger

1 cup peeled and diced sweet potato

¾ cup chopped fresh Italian parsley

3-4 garlic cloves, minced

Grated zest of one lemon


Set a heavy sauté pan over high heat.

While the pan heats, season the beef all over with salt. When the pan is hot, add the beef and cook for about 2 minutes, or until it is easy to turn it over; turn and cook 2 to 3 minutes more. Transfer to a pressure cooker.

Pour the olive oil into the sauté pan, reduce the heat to medium, and add the onion and carrot and sauté until they begin to soften, about 10 minutes. Do not let them brown. Season with salt and several turns of black pepper.

Add the barley, beef stock or water and 1 more cup of water, along with the bay leaves and ginger. Bring the liquid to a boil, lock the lid in place and cook according to manufacturer’s instructions at the first level of heat for 20 minutes.

Use the slow-release method to reduce pressure, open the lid and add the sweet potato. Stir briefly and if the mixture seems a bit dry, add another cup of water. With the heat on medium low, lock the lid in place and cook 7 minutes more. Again, use the slow-release method to relieve pressure.

Open the lid and let cool another 10 to 15 minutes. Taste, correct for salt and pepper and use tongs to remove and discard the bay and ginger. Transfer the beef shank to a clean work surface, remove the bone, chop the meat and return it to the pot.

While the soup cools, make the gremolata. To do so, put the parsley, garlic and lemon zest into a small bowl, season generously with salt and toss gently. Ladle into soup bowls or plates, top with a generous portion of gremolata and enjoy right away.

Recipe from Chef Michele Anna Jordan.