Name: Lamb shank and pearl barley soup
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 4 lamb shanks, trimmed of excess fat; 1 onion, finely chopped; 3 clove garlic, crushed; 1 carrot, peeled, diced; 1 stalk celery, diced; 1/2 swede, peeled, diced; 1 tablespoon ground cumin; 400 gram can peeled tomatoes; 2 litre chicken stock; 1 cup pearl barley; salt and pepper, to taste; chilli oil, to serve

Lamb shank and pearl barley soup

Succulent lamb shank pieces combine with chunks of vegetables to make this spice infused soup.

Ingredients

2 tablespoon olive oil

4 lamb shanks, trimmed of excess fat

1 onion, finely chopped

3 clove garlic, crushed

1 carrot, peeled, diced

1 stalk celery, diced

1/2 swede, peeled, diced

1 tablespoon ground cumin

400 gram can peeled tomatoes

2 litre chicken stock

1 cup pearl barley

salt and pepper, to taste

chilli oil, to serve

Method

1.Heat half the oil in a frying pan over medium high heat; brown shanks evenly. Remove and place into stock pot.

2.Add onion, garlic, carrot, celery and swede; cook 3-4 minutes, or until vegetables have softened. Stir in cumin; cook a further 1 minute, or until fragrant.

3.Pour in tomatoes and 1 cup of stock; stir to combine.

4.Pour mixture into stockpot along with remaining stock and pearl barley; bring to the boil.

5.Reduce heat and half-cover; simmer 2 hours, or until meat is falling off the shanks and pearl barley is tender. Season well with salt and pepper.

6.To serve, remove shanks from soup and shred meat coarsely. Return to soup; mix well.

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Ingredients

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