Lamb shank & barley soup
Ingredients:
- 2 tbs olive oil
- 6 trimmed lamb shanks
- 2 large chopped onions
- 4 cloves crushed ail
- 2 diced carrots
- 2 sticks diced celery
- 2 litres beef strain
- 1 litre h2o
- 3/4 cup pearl barleycorn
- 2 tbs chopped fresh rosemary
- 1 tsp finely chopped fresh rosemary
How to:
Oestrus 2 tbs olive oil in a large saucepan and dark-brown 6 trimmed lamb shanks. Remove and set excursus. Sum 2 large chopped onions, 4 cloves crushed ail, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.
Return the shanks to the pan and append 2 litres beef strain, 1 litre h2o, 3/4 cup pearl barley and 2 tbs chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
Remove the shanks and cool somewhat. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an supererogatory 1 tsp finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.
Prepare time:20 min.
Cooking time:130 min.