Lamb Shank and Barley Soup
photo by Peter J
- Ready In:
- 2hrs 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 lamb shanks
- 3 liters water or 3 liters beef stock
- 1 teaspoon salt
- 2 large carrots, chopped
- 2 sticks celery, chopped
- 1 large potato, chopped (or use two small potatoes)
- 1 parsnip, chopped
- 1 1⁄2 cups pearl barley (can substitute with lentils or split peas)
directions
- Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
- Bring slowly to the boil and simmer gentley for 1 1/2 hours.
- Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
- Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
- Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
- Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
- This can be finely processed for babies and frozen in serving sizes.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free