This soup is rich, hearty and full of flavor, much like the J.R. Wagner Cabernets it complements so well. Don’t be afraid to add a splash to the recipe, either.
Buon Appetito,
Jon R.Wagner
4 tablespoons butter
1 medium chopped white onion
3 medium sliced leeks (stems only)
2 pounds beef shank with bone, cut into 1-inch cubes
2 tablespoons vegetable oil
˝ cup flour
20 ounces sliced fresh wild mushrooms such as shiitake, crimini or oyster
32 ounces beef broth
32 ounces chicken broth
3 tablespoons chopped tarragon
1 tablespoon chili powder such as ancho, chipotle or cayenne for an extra kick (optional)
Salt and pepper to taste
1 cup heavy whipping cream
4 cups cooked pearl barley
Melt butter over medium heat. Add onion and leeks until tender and browned (10-15 minutes).
Meanwhile, add 1 tablespoon oil to a heavy pan heated to medium-high. In a medium mixing bowl, add 1 tablespoon tarragon, salt, pepper and a pinch of chili powder to the flour. Dredge 1 pound of meat in the flour mixture. Dust off as much flour as possible then brown the meat on all sides. Set meat aside and repeat with remaining oil and beef. Reserve flour mixture.
Add mushrooms to the onions and leeks, and sauté 10 minutes. Add flour and stir briefly until thick. Add meat, bone(s) and both broths. Season to taste with salt, pepper and remaining chili powder (optional). Bring to a boil, then lower heat, cover and simmer at least 1 hour, or until the bone marrow has disintegrated.
Prior to serving, whip cream with remaining tarragon, salt and pepper until stiff peaks are formed.
To Serve: In each bowl, add ˝ cup barley. Ladle soup into bowls. Top each with a dollop of herbed whipped cream.
