This full-flavoured soup is loaded with juicy lamb shanks, pearly barley and hearty veggies – just perfect for cold winter nights. It’s nutritious and delicious, ready to warm your body and soul.
- 3 lamb shanks (or your choice of meat)
- 1 garlic clove, crushed
- 1 small onion
- 1 large carrot
- 1 large leek
- 3 stalks of celery
- 2 potatoes
- 1/2 cup pearl barley, rinsed
- 2 stock cubes, or 1 litre beef or vegetable stock
- 1 teaspoon of salt
Heat oil in a large pot and add the lamb shanks, cooking on all sides until browned. Remove and set aside.
Prepare and chop the vegetables. Over a low heat, cook the garlic, onion, carrot, leek, celery and potatoes for 15 minutes or until tender.
Then add the water, stock and lamb shanks. Bring to the boil.
Add the barley, reduce and cover. Simmer gently for two more hours.
Note: the longer you simmer the soup, the better it tastes and the more tender the meat becomes.
Season with salt and pepper, and serve with fresh, crusty bread.
Do you find yourself making more soups during the cooler months? Do you make cold soups in summer?