Name: Lamb shank and barley soup
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4-6
Ingredients: 2 Tbsp olive oil; 4 lamb shanks, trimmed; 1 onion, chopped; 2 carrots, finely chopped; 2 stalks celery, finely chopped; 2 Tbsp tomato paste; 1 long red chilli, thinly sliced; 2 garlic cloves, crushed; 4 cups vegetable stock; 2 cups water; ½ cup pearl barley; 1 Tbsp chopped rosemary leaves; Parsley leaves, to serve

Lamb shank and barley soup

Rich and hearty comfort food.

Serves 4-6

Prep

20M

Cook

2H 15M

Total

2H 35M

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A rich, hearty and comforting soup with tender meat that falls off the bone. Yum!

Ingredients

2 Tbsp olive oil

4 lamb shanks, trimmed

1 onion, chopped

2 carrots, finely chopped

2 stalks celery, finely chopped

2 Tbsp tomato paste

1 long red chilli, thinly sliced

2 garlic cloves, crushed

4 cups vegetable stock

2 cups water

½ cup pearl barley

1 Tbsp chopped rosemary leaves

Parsley leaves, to serve

Method

In large heavy-based saucepan, heat oil on high. Brown lamb shanks, 3-4 mins, turning. Remove from pan.

Using same pan, reduce heat to medium. Saute onion, carrot and celery 5-6 mins until softened and lightly golden. Add paste, chilli and garlic, and cook min, stirring.

Mix in stock, water, barley and rosemary. Return lamb shanks to pan and bring to boil on high heat. Reduce heat to low. Simmer, covered, 2 hours until lamb is very tender.

Remove shanks from pan. When cool enough to handle, shred meat from bones.

Return meat to pan and heat through. Season to taste. Sprinkle with parsley to serve.

Cook’s tip

Replace shanks with forequarter chops, reducing cooking in step 3 by 30 minutes.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Cook’s tip

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