Name: Lamb and barley soup
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

20M

Cook

2H 15M

Total

2H 35M

Ingredients

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

1.In large, heavy-based saucepan, heat oil on high. Brown lamb shanks 3-4 minutes, turning. Remove from pan.

2.Using 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.

3.Mix 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.

4.Remove shanks from pan. When cool enough to handle, shred meat from bones.

5.Return meat to pan and heat through. Season to taste. Sprinkle with parsley to serve.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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