Lamb Shank and Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A lovely hearty soup great for those winter months. Ingredients:
1 tablespoon olive oil |
2 lamb shanks |
2 onions, chopped |
2 cloves garlic, crushed |
2 carrots, chopped |
2 potatoes, peeled and chopped |
1 turnip, peeled and chopped |
1 parsnip, peeled and chopped |
1 liter chicken stock or 1 liter vegetable stock |
1 liter water |
1 (425 g) can chopped tomatoes |
1/2 cup pearl barley |
2 bay leaves |
seasoning |
Directions:
1. Heat oil in a large stock pot/saucepan.
2. Brown shanks well all over.
3. Transfer to a plate.
4. Add onions and garlic to pan.
5. Saute until onions are tender.
6. Stir in carrots, potatoes, turnip and pasrnip.
7. Cook for 1 minute.
8. Blend in remaining ingredients.
9. Return shanks to pot.
10. Bring to the boil.
11. Reduce heat.
12. Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
13. Transfer shanks to a dish.
14. Remove meat and chop roughly.
15. Add meat to soup.
16. Heat gently.
17. Serve with bread.
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