Ingredients
- 1 tablespoon olive oil
- 4 small lamb shanks trimmed of fat
- 2 cloves garlic crushed
- 1 large onion chopped
- 1 leek diced
- 2 carrots peeled and diced
- 2 sticks celery diced
- 1 parsnip peeled and diced
- 1 cup reduced salt beef stock (see tip)
- 3 cups water
- ½ cup pearl barley
- 3 tablespoons parsley finely chopped
Method
Step 1
Heat oil in a large heavy based pot. Add lamb shanks and cook until well browned on all sides. Transfer to a large plate.
Step 2
Add garlic, onion, leek, carrots, celery and parsnip to the pot, and cook on low heat for 5-10 minutes or until softened.
Step 3
Return the shanks to the pot and add beef stock, water and barley. Bring to the boil, then reduce heat to low and simmer, covered, stirring occasionally, for 2 hours, until shanks are very tender. Add more water as required.
Step 4
Remove the shanks from the pot and shred the meat. Return the meat to the pot (discard the bones) and add parsley. Stir to combine.
Step 5
Allow to cool. Serve or freeze in airtight containers.
Step 6
Once defrosted, reheat soup over low-medium heat.
Tip
- Use Heart Foundation Homemade Beef Stock.
