Lamb shank and barley soup

Recipes / Soups

This soup is hearty enough to serve as a meal.

Recipe «Lamb shank and barley soup» presented in category Recipes / Soups, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 6 trimmed lamb shanks, 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots , 2 sticks diced celery, 2 litres beef stock, 1 litre water , 3/4 cup pearl barley, 2 tbsp chopped fresh rosemary, 1 tsp finely chopped fresh rosemary.

Ingredients:

  • 2 tbsp olive oil 
  • 6 trimmed lamb shanks 
  • 2 large chopped onions 
  • 4 cloves crushed garlic 
  • 2 diced carrots 
  • 2 sticks diced celery 
  • 2 litres beef stock 
  • 1 litre water 
  • 3/4 cup pearl barley 
  • 2 tbsp chopped fresh rosemary 
  • 1 tsp finely chopped fresh rosemary 

Instructions

  1. Heat 2 tablespoons olive oil in a large saucepan and brown 6 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.
  2. Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup pearl barley and 2 tablespoons chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
  3. Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 teaspoon finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.