Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2tablespoons olive oil
- 2 lamb shanks, fat trimmed
- 1 large onion, diced
- 2 carrots, chopped
- 2 stick celery, chopped
- 2 garlic cloves, crushed
- 1 fennel bulb, chopped
- 2 parsnips, peeled, chopped
- 7 cup salt-reduced vegetable stock
- 1/2 cup pearl barley
- 1 bay leaf
- 3 sprig thyme
- 1/2 bunch flat-leaf parsley, chopped
- 1tablespoons lemon juice
Nutrition per serving
1780kJ / 427Cal
1780 Kilojoules or 427 Calories
20% of daily energy intake*
Protein
32.0grams
Fat
24.0grams
Carbs
22.7grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Not only does this hearty soup serve up a load of filling winter veg, but the lamb and pearl barley also make it extra rich and satisfying.
Method
Step 1 of 5
Heat 1 tbs oil in a large stock pot over medium heat. Sear shanks for 5 minutes, turning until well browned on all sides. Remove from pot.
Step 2 of 5
Add remaining oil, onion, carrot, celery and garlic to pot and cook, stirring occasionally, for 5 minutes. Add fennel and parsnip and stir to combine.
Step 3 of 5
Return shanks to pot with stock. Bring to the boil and skim scum from surface. Add barley, bay leaf and thyme, reduce heat to a simmer. Cook, covered, for 1 1/2 hours, skimming surface regularly, or until lamb is falling off the bone.
Step 4 of 5
Remove shanks from soup and stand for 5 minutes to cool slightly. Then, using 2 forks, shred meat from the bone. Skim any excess oil from surface of soup. Add lamb, parsley and lemon juice to soup. Season.
Step 5 of 5
Ladle soup into bowls and serve.
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