Lamb and barley soup
This classic winter warmer will fill your home with delicious aromas while it slowly cooks to perfection. Serve on its own, or with crusty bread.
- 20 mins preparation
- 2 hrs 15 mins cooking
- Serves 6
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Ingredients
Lamb and barley soup
- 2 tablespoon olive oil
- 4 trimmed lamb shanks
- 1 chopped onion
- 2 finely chopped carrots
- 2 finely chopped celery stalks
- 2 tablespoon tomato paste
- 1 long red chilli, thinly sliced
- 2 crushed garlic cloves
- 4 cup beef stock
- 2 cup water
- 1/2 cup pearl barley
- 1 tablespoon rosemary leaves, chopped (see notes)
- chopped parsley, to serve
Method
Lamb and barley soup
- 1In large, heavy-based saucepan, heat oil on high. Brown lamb shanks 3-4 minutes, turning. Remove from pan.
- 2Using same pan, reduce heat to medium. Saute onion, carrot and celery 3-4 minutes or until golden. Add paste, chilli and garlic and cook 1 minute, stirring.
- 3Mix in stock, water, barley and rosemary. Return lamb to pan and bring to a boil on high. Reduce heat to low. Simmer, covered, for 2 hours or until lamb is very tender.
- 4Remove shanks from pan. When cool enough to handle, shred meat from bones.
- 5Return meat to pan and heat through. Season to taste. Sprinkle with parsley to serve.
Notes
Lamb shanks can be replaced with lamb forequarter chops to reduce cooking time in step 3 by 30 minutes. Remove rosemary leaves by running pinched fingers down stalk against growth of the leaves.
