Lamb shank meat, off the bone, raw
2 small, cut into 1cm pieces
1 stick(s), cut into 1cm pieces
1 medium, cut into 1cm pieces
1 whole, thinly sliced
1 clove(s), crushed
4 cup(s), (1L)
Canned diced tomatoes
20 g, (bouquet garni)
½ cup(s), (100g)
Fresh flat-leaf parsley
- Heat half the oil in a large saucepan over medium heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same pan over medium heat. Add carrot, celery, swede, leek and garlic and cook, stirring, for 5 minutes or until softened. Add stock, tomatoes, bouquet garni and pearl barley and bring to the boil. Return lamb to pan. Reduce heat and simmer, covered, for 2 hours or until lamb is tender and falling off the bone.
- Remove bouquet garni and lamb shanks from soup. Remove and discard shank bones. Coarsely shred meat. Return meat to soup and season with salt and freshly ground black pepper. Sprinkle with parsley to serve.