Lamb shank & barley soup

Posted by adm On September - 28 - 2011

How to cook 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.

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