Lamb, barley and vegetable soup
lean lamb shank
320 g, French-trimmed (buy 2 X 200g)
4 cup(s), (1L)
⅔ cup(s), rinsed (130g)
canned diced tomatoes
1 whole, thinly sliced, washed, drained
2 small, cut into 1cm pieces
2 individual, cut into 1cm pieces
340 g, cut into 1cm peices
frozen green peas
- Place lamb, stock, barley, tomatoes and 1 litre (4 cups) water in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour, skimming any fat from surface as necessary. Add leek, carrots, celery and potatoes and simmer, covered, for 25–30 minutes or until vegetables are tender. Remove pan from heat.
- Using tongs, remove lamb from pan and set aside to cool for 10 minutes. Remove and discard bones, then coarsely shred meat. Return shredded lamb to soup, along with frozen peas. Simmer, uncovered, for 8–10 minutes or until peas are tender, then serve.
- The rich, hearty flavours in this soup will develop further if it is cooked a day ahead and kept, covered, in the refrigerator. You can freeze it for up to three months.