Winter Vegetable, Barley & Lamb Shank Soup
TOTAL TIME: 2 HOURS 50 MINUTES
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
Place lamb shanks and water into a large deep saucepan. Bring to the boil, skimming froth occasionally, over medium heat.
Stir in barley, partially cover and simmer, stirring occasionally, over medium-low heat for 1 hour.
Add celery, carrots, swede, parsnip, turnip and cabbage to soup. Stir to combine, cover and simmer, stirring occasionally, for 45 minutes.
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.
Serve with crusty bread.