Lamb shank broth
Vegetable packed soup with tender lamb
Serves
4
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Who can resist a vegetable packed broth with tender lamb. The perfect way to warm up on a cold winter day. We like to make extra and leave in the freezer for a healthy go-to meal when time poor.
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ShareIngredients
2-3 Quality Mark lamb shanks
2L vegetable stock
bay leaf
A sprig of fresh thyme
A sprig of fresh rosemary
1 onion
diced2 Tbsp pearl barley
uncooked1 carrots
diced1 leek
finely sliced1 turnip
peeled and diced1/3 swede
peeled and diced1 celery
finely sliced1/4 cup flat-leaf parsley
Sriracha saucei
Method
Place the lamb shanks and herbs in a large saucepan.
Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface.
Lower the heat and simmer, covered for 1 hour.
Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season.
Continue to simmer for a further 30 minutes or until the vegetables are all just tender.
Remove the lamb shanks from the pan and place on a board.
Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon).
Remove the herbs and discard.
Return the lamb to the pan, bring back up to the boil and finally check seasoning.
Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley.
Drizzle with Sriracha sauce for a bit of heat.
Nutrition Information per Serving (802g)
This nutrition analysis is based on 4 serves and does not include the optional sriracha sauce to serve.
