Lamb and barley broth
This isn't so much a soup as a meal. Long, slow cooking brings out the flavours.
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- 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
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.
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