Dinner ideas

Lamb shank and pearl barley soup

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



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.

Related stories