Ingredients Checklist
- 2 tbsp olive oil
- 2 lamb shanks, trimmed
- 1 onion, peeled and finely diced
- 2 carrots, diced
- 1 celery stick, finely diced
- 3 garlic cloves, finely chopped
- 2 litres water
- 1 bay leaf
- 3 sprigs thyme
- ¾ cup pearl barley
- 2 potatoes, peeled and diced
- Sea flakes and ground black pepper to taste
Instructions
- In a large pot heat olive oil, add lamb shanks and cook to seal shanks on all sides. Remove from pot, set aside.
- Add onion, carrot, celery and garlic, sauté to soften.
- Return shanks to the pot with water, bay leaf and thyme. Bring to the boil.
- Add pearl barley and potatoes to soup, season to taste.
- Cover the pot and simmer for approximately 1½ hours or until meat is tender and falls away from the bone.
- Take shanks from the pot and remove meat from the bones, shred and return to the pot.
- Taste to check seasoning and adjust if required.
- Serve hot soup garnished with parsley serve with crusty bread.
