Recipes of soups every day and for special occasions

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.