Lamb Shank and Barley Soup

Recipe by Jubes
READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
  • Bring slowly to the boil and simmer gentley for 1 1/2 hours.
  • Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
  • Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
  • Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
  • Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
  • This can be finely processed for babies and frozen in serving sizes.