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How to make Lamb shank and barley soup

Yield = 8
Prep time: 0:20
Cook time: 2:10
Total time: 2:30

Ingredients

  • 2 tablespoons olive oil
  • 6 trimmed lamb shanks
  • 2 large chopped onions
  • 4 cloves crushed garlic
  • 2 diced carrots
  • 2 sticks diced celery
  • 2 litres Massel beef style liquid stock
  • 1 litre water
  • 3/4 cup pearl barley
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon finely chopped fresh rosemary

Method

  • Step 1 Heat 2 tablespoons olive oil in a large saucepan and brown 6 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.
  • Step 2 Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup pearl barley and 2 tablespoons chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
  • Step 3 Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 teaspoon finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.