1. Heat an 8-quart stove-top casserole and bring all ingredients, except the barley, leeks, salt, pepper, and parsley, to a boil. Cover and simmer 30 minutes.
2. In the meantime, boil the barley in 1½ cups water for 10 minutes. Drain and set aside.
3. Remove the chicken from the pot, cool, and debone. Set the chicken aside. Add the leeks to the pot, along with the drained barley, and simmer for 15 minutes.
4. Remove the beef shank and debone. Chop the meat coarsely, and add the beef and deboned chicken to the pot restore the heat, and simmer, covered, for 5 minutes.
5. Add salt and pepper to taste. Garnish with the parsley and serve.
