Lamb Shank & Barley Soup
2 trimmed lamb shanks
1 brown onions chopped
2 cloves garlic crushed
3 medium carrots diced finely
3 sticks celery chopped finely
2 medium potatoes chopped finely
1 leek chopped
1 large zucchini chopped
1 large parsnip chopped finely
1 tbs tomato paste
1 litre beef stock
400 ml water
1 cup pearl barley
2 tbs chopped parsley
Not difficult at all, but allow a little time.
Soak pearl barley overnight in three times its volume in water, or cook as per packet instructions as an alternative.
Heat 2 tablespoons of oil in a large non stick saucepan and brown the lamb shanks on all sides. Remove and set aside on absorbent paper.
Add the chopped onion to the pan, along with garlic, carrots, parsnip, potatoes, leek and celery. Cook for 10 minutes or until lightly browned and softened.
Strain the pearl barley, and rinse and strain three more times to cleanse.
Return shanks to the pan and add beef stock, tomato paste, zucchini, water, pearl barley and parsley. Bring to the boil, then reduce the heat and simmer for two hours.
Remove the shanks and cool slightly. Flake the meat off the bone, and chop into small pieces. Return meat to the soup. Serve garnished with parsley sprigs.
Serves six to eight.
“MORE MEMORIES OF WINTER WEEKNIGHTS AT MCALISTER STREET”
PROBABLY MORE TRADITIONALY AUSTRALIAN TO COOK THIS DISH WITHOUT THE TOMATO PASTE & GARLIC, BUT I WOULDN'T DO IT ANY OTHER WAY. MUM DID THE TOMATOES SOMETIMES, BUT GARLIC HADN'T REACHED US IN 70's FRANKSTON YET.
THIS IS A KILLER WINTER DISH WITH WARM CRUSTY BREAD FOR MOPPING UP.