Lamb shank and barley soup with lots of veggies

all details

Ask your butcher for some large hindquarter shanks, perfect for this soup.

Lamb shank and barley soup.
Photo: Marina Oliphant

Ingredients

  • 2 tbsp olive oil
  • 2 large meaty lamb shanks
  • 50g butter
  • 2 large onions, finely sliced
  • 2 large cloves garlic, sliced
  • 4 medium carrots, halved lengthways and sliced
  • 1 leek, halved lengthways and sliced
  • 2 sticks celery, sliced
  • 1 parsnip, peeled, cut in half lengthways and thinly sliced
  • Sprig thyme
  • 2 large waxy potatoes, peeled and diced
  • 2 litres water
  • ½ cup pearl barley
  • Fresh bayleaf
  • Sea salt and freshly ground pepper
  • 1 cup fresh parsley sprigs

Method

Heat oil in a large heavy-based pot. Brown shanks on all sides, remove from pot and set aside. Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Cook over low heat for 15 minutes until softened. Add potatoes and cook for five minutes. Add water, pearl barley, shanks and bay leaf. Bring to the boil, then reduce heat and simmer for 60 minutes, until shanks are tender and meat is falling off the bone. Remove shanks and shred meat with your fingers or a fork. Discard bones. Return lamb to the pot. Season with salt and pepper, add chopped parsley and serve.

Makes about 2 litres

 

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  • Main Ingredients - Lamb

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2 reviews so far

  • Rating: 2 out of 5 stars

    I made this for the family tonight and though we didn't totally dislike it, we found it to be very oily and quite bland.
    I had to add A LOT of salt to give it a bit of a kick, then at the table, I noticed the family adding a lot salt and pepper as well. If I make it again I will use stock instead of water.

    I would also give the lamb shanks a miss next time as well, maybe replacing them with bacon bones or some pancetta. The lamb was too oily for my liking.

    Commenter
    Mark
    Location
    Gowanbrae
    Date and time
    June 24, 2013, 7:36PM
  • Rating: 2 out of 5 stars

    I made this yesterday, based on the positive reviews. Following Mark's suggestion, I made it with stock rather than water.

    I have to say, even with the stock it was very bland - it just has a general slightly lamb-y taste, and all the taste of the vegies gets lost. While there's nothing wrong with it, it certainly isn't a stand out - I wouldn't bother making it ever again.

    Commenter
    LJ Tibbs
    Location
    Date and time
    July 07, 2013, 2:02PM

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