Name: Lamb shank and barley soup
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 1
Ingredients: 36.40 gm Classic Olive Oil; 6 trimmed lamb shanks; 2 large chopped onions; 4 cloves crushed garlic; 2 diced carrots; 2 sticks diced celery; 2 litres beef style liquid stock; 1 litre water; 165.00 gm pearl barley; 40.00 ml chopped fresh rosemary; 1 tsp finely chopped fresh rosemary

Lamb shank and barley soup

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Prep Time:
20 minutes

Cook Time:
130 minutes

Total Time:
150 minutes

This soup is a satisfying meal in itself.

Ingredients:

36.40 gm Classic Olive Oil
6 trimmed lamb shanks
2 large chopped onions
4 cloves crushed garlic
2 diced carrots
2 sticks diced celery
2 litres beef style liquid stock
1 litre water
165.00 gm pearl barley
40.00 ml chopped fresh rosemary
1 tsp finely chopped fresh rosemary

Instructions:

In a large saucepan, heat olive oil and sear trimmed lamb shanks until golden brown. Remove and set aside. Add chopped onions, crushed garlic, diced carrots, and diced celery. Cook for 5 minutes until lightly browned.
Add the shanks back to the pan along with beef stock, water, pearl barley, and freshly chopped rosemary. Bring to a boil, then simmer on low heat, covered, for 2 hours.
After removing the shanks, let them cool slightly, then take the meat off the bone and flake it into pieces. Return the meat to the soup, add finely chopped fresh rosemary, season to taste, and serve. Freeze any remaining soup in airtight containers.

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