Nourishing and warming, this slow-cooked soup is great in Autumn and Winter.
Pearl barley can help to strengthen Lungs and digestion, and support healthy fluid metabolism.
INGREDIENTS:
3 – 4 lamb shanks
1 onion, diced
3 cloves garlic, crushed
5 sticks celery, diced
4 carrots, diced
2 L beef (or vegetable) stock
1 L water
2 tbsp tomato paste
½ cup white wine (optional)
1 cup pearl barley
2 tbsp finely chopped rosemary
1 bayleaf
1 tsp thyme
1 tsp oregano
METHOD:
Heat 1 tbsp olive oil in a large heavy-based saucepan, brown the lamb shanks for a few minutes, then remove and set aside (this seals in their flavour).
Add the onion, garlic, carrot and celery and sautee for 5 mins, add pearl barley and stir.
Return the lamb shanks to the pan, add the stock, wine, tomato paste and water, 1tbsp of rosemary and all the other herbs. Bring to the boil then reduce heat and simmer, covered, for 2 hours.
If you want extra veggies, you can add chopped mushrooms or green beans after 1 ½ hours.
Remove the lamb shanks and let them cool slightly. Take the meat off the bone and flake into pieces, then return the meat to the soup, and add the extra fresh rosemary. Season with salt and pepper to taste.
