Lamb shank and pearl barley scotch broth
Ingredients:
- 1 tbs olive oil
- 2 lamb shanks
- 1 large fennel medulla, finely shredded
- 1 brown onion, finely sliced
- 1 carrot, finely sliced
- 2 celery sticks, finely sliced
- 2 garlic cloves, low
- 1 cup (250ml) dry white wine-coloured
- 4 cups (1 l) beef strain
- 1/2 cup (105g) pearl barleycorn
- 2 tbs tomato spread
How to:
Heat the oil in a large saucepan over medium-high rut. Add the lamb shanks and falsify, turning occasionally, for 5 minutes or until brown over. Transfer to a stadium. Add the finocchio, onion, carrot and celery and make, stirring, for 5 minutes or until onion softens. Add the garlic and stir to combining. Add the wine-coloured, beef strain, barley and tomato paste and stir to compound. Return the lamb to the soup and bring to a simmer.
Reduce heat to low and make, covered, for 2 hours or until lamb is falling off the os. Transfer lamb shanks to a shell. Remove the meat and discard the clappers. Delve 2cm pieces. Return to the soup. Taste and season with salt and peppercorn. Ladle evenly among serving bowls. Serve immediately.
Prepare time:15 min.
Cooking time:130 min.