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Winter Vegetable, Barley & Lamb Shank Soup

SERVES: 4 • TOTAL TIME: 2 HOURS 50 MINUTES

Ingredients:

  • 3 trimmed lamb shanks

  • 10 cups water

  • ⅓ cup pearl barley

  • 2 leeks, trimmed, halved lengthways and thinly sliced

  • 1 celery stick, thinly sliced

  • 2 large carrots, peeled and diced

  • 1 swede, peeled and diced

  • 1 parsnip, peeled and diced

  • 1 turnip, peeled and diced

  • 1 cup finely shredded Chinese cabbage

  • ¼ cup flat-leaf parsley leaves, chopped

  • Crusty bread, to serve

Directions:

  1. Place lamb shanks and water into a large deep saucepan. Bring to the boil, skimming froth occasionally, over medium heat.

  2. Stir in barley, partially cover and simmer, stirring occasionally, over medium-low heat for 1 hour.

  3. Add celery, carrots, swede, parsnip, turnip and cabbage to soup. Stir to combine, cover and simmer, stirring occasionally, for 45 minutes.

  4. Remove lamb shanks to a board and shred flesh (discard bones). Add lamb and parsley to soup. Season with salt and pepper to taste and simmer soup, stirring occasionally, for a further 10 to 15 minutes.

  5. Serve with crusty bread.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

Winter Vegetable, Barley & Lamb Shank Soup
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