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Lamb shank and barley soup

Lamb shank and barley soup

 Two bowls of hearty soup filled with tender meat and fresh vegetables.

4 serves

15 m

130 m

Ingredients

  • 1 tablespoon olive oil
  • 4 small lamb shanks trimmed of fat
  • 2 cloves garlic crushed
  • 1 large onion chopped
  • 1 leek diced
  • 2 carrots peeled and diced
  • 2 sticks celery diced
  • 1 parsnip peeled and diced
  • 1 cup reduced salt beef stock (see tip)
  • 3 cups water
  • ½ cup pearl barley
  • 3 tablespoons parsley finely chopped

Method

Step 1

Heat oil in a large heavy based pot. Add lamb shanks and cook until well browned on all sides. Transfer to a large plate.

Step 2

Add garlic, onion, leek, carrots, celery and parsnip to the pot, and cook on low heat for 5-10 minutes or until softened.

Step 3

Return the shanks to the pot and add beef stock, water and barley. Bring to the boil, then reduce heat to low and simmer, covered, stirring occasionally, for 2 hours, until shanks are very tender. Add more water as required.

Step 4

Remove the shanks from the pot and shred the meat. Return the meat to the pot (discard the bones) and add parsley. Stir to combine.

Step 5

Allow to cool. Serve or freeze in airtight containers.

Step 6

Once defrosted, reheat soup over low-medium heat.

Tip

  • Use Heart Foundation Homemade Beef Stock.     
Plate of colourful vegetarian penne pasta with broccholi

Quick easy delicious recipes

A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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