Canadian Prairie Bison

Braised Bison Shanks

4 bison shanks cut into 1.5 inches thick
2 tablespoons olive oil
1 cup barley
2 quarts cold water
5 fresh tomatoes
3 cloves garlic, minced
1 large onion
2 large carrots, peeled and sliced
2 celery stalks, sliced thinly
½ cup fresh parsley, chopped
1 bay leaf
1½ teaspoons salt
½ teaspoon pepper

In a large pot, brown shanks over high heat in olive oil. Add onion, garlic and carrots. Stir in water, barley and shanks. Add remaining ingredients. Bring to a boil and reduce heat. Cover and simmer for 2.5 hours. Add salt and pepper to taste. Add coarsely chopped tomatoes. Stir in fresh parsley during final 20 minutes of cooking. Remove meat; remove bay leaf. Taste and adjust seasonings.