Name: Lamb Shank & Barley Soup
Prep time: 15 min
Cook time: 1 h 45 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 2 lamb shanks, trimmed; 1 onion, finely diced; 2 carrots, diced; 1 celery stick, chopped; 2-3 garlic cloves, finely chopped; 1 litre chicken stock; 1 litre water; 1 bay leaf; 1 thyme sprig; 3/4 cup McKenzie's Australian Pearl Barley; 2 potatoes, diced; To taste, McKenzie's Australian Natural Sea Salt Grinder; To taste, McKenzie's Whole Black Peppercorn Grinder; For serving, flat leaf parsley and crusty bread

Step 1

Heat half the oil in a large pot and add lamb shanks, cooking until seared all over. Remove from pot. Pour in remaining oil and cook onion an cook onion, carrot, celery and garlic. Cook until onion is just tender.

Step 2

Return shanks to the pot with the stock, water and herbs. Bring to the boil and simmer covered for approximately 1.5 hours until meat is tender and falling away from the bone. Add barley and potatoes to soup halfway through cooking time.

Step 3

Take shanks from the pot and remove meat from the bones. Shred or dice and return to the pot. Season to taste and serve with parsley and crusty bread.

Lamb Shank & Barley Soup