Lamb Shank Soup
Ingredients
- 4 lamb shanks
- 6 cups water
- 1 cup barley or soup mix
- 4 medium potatoes , diced
- 1 large onion, chopped
- 1 small turnip, peeled and diced
- 2 sticks celery, finely chopped
- 1 carrot, peeled and finely chopped
- pepper
Method
Step 1: Place lamb shanks in the pot with water and simmer for 2 hours.
Step 2: Remove shanks and strain the excess stock and refrigerate until set, about 4 hours or overnight. Remove the fat off the top of the stock. Dispose of fat.
Step 3: Shred the meat from the lamb shanks and dice. Place in a bowl to add later.
Step 4: In a large saucepan bring stock water, 6 cups of water, 1 cup of barley or soup mix to the boil. Cover and set aside without cooking for 1 hour.
Step 5: Remove any scum (fat) that has risen to the top.
Step 6: Cook for ½ hour and then add chopped up potatoes, onion, turnip, celery and carrot. Cook for another ½ hour or until veggies are soft.
Step 7: Add pepper and cooked diced meat.
Step 8: Serve with bread or bread rolls
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