Lamb Shank Soup

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 3 lamb shanks
• 1 onion, roughly chopped
• 2 stalks celery
• 2 carrots, peeled and roughly chopped
• 1 teaspoon black peppercorns, lightly crushed
• 1 clove garlic, crushed
• 3 -5 stalks parsley
• 3 -5 sprigs fresh thyme (optional)
• 3 stalks celery, diced finely
• 2 large carrots, cut into tiny dice
• 2 medium onions, diced
• 1 small swede turnip, grated
• 1 (40 g) packet dry onion soup mix
• 1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
• 9 cups water
• salt & freshly ground black pepper

Recipe

• 1 stock: place all the ingredients for the stock in a large saucepan and cover with water.
• 2 bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
• 3 strain, reserving the liquid and meat and discarding the vegetables.
• 4 shred the meat and refrigerate.
• 5 cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
• 6 soup: place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
• 7 bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
• 8 season well to taste, add the reserved meat and heat through well.
• 9 serve with crusty buttered bread!