Lamb and barley broth

Jill Dupleix

Time:: 1-2 hours
Difficulty:: Medium
Special options:: Dairy-free, Nut-free, Egg-free
Rating:: Rating: 2 out of 5 stars
8 reader ratings

This isn't so much a soup as a meal. Long, slow cooking brings out the flavours.

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Ingredients

100g pearl barley
2 lamb shanks or 750g neck or shoulder of lamb, cut into large chunks
2.5 litres cold water
1 tsp salt
1 onion, peeled and diced
2 leeks, chopped
300g swedes, peeled and diced
300g carrots, peeled and diced
200g savoy cabbage, finely shredded
2 tbsp parsley, finely chopped

Method

Combine the barley, lamb, water and salt in a large pot. Bring slowly to the boil, skimming off the froth that rises to the surface. Cover and simmer gently for one hour.

Add the onion, leeks, swedes and carrots and simmer for a further hour. Add the shredded cabbage and cook for 10 minutes or until tender.

Remove the lamb and finely shred the meat, discarding bones.

Return the meat to the broth, heat through and season to taste.

To serve

Serve hot, scattered with parsley.

This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

Main ingredient:: Lamb
Cuisine:: French

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