Lamb Shank And Barley Soup

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 trim any excess fat from the lamb shanks. place into a large saucepan or boiler. along with the water/stock and salt.
• 2 bring slowly to the boil and simmer gentley for 1 1/2 hours.
• 3 skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
• 4 return the stock to the stove and add all remaining ingredients. simmer for another 1 1/2 hours.
• 5 remove the meat from the bones and chop into chunky pieces. return meat to the stock and discard the bones.
• 6 reheat to serve. serve sprinkled with chopped parsley or a sprig of parsley as garnish.
• 7 this can be finely processed for babies and frozen in serving sizes.