Lamb Shank & Barley Soup
This is such a satisfying and nutritious soup. The lamb shanks bring richness and flavour, while the barley adds creaminess, texture and body. A true match made in heaven!
200g carrot, diced
200g celery, diced
200g onion, diced
4 tbsp parsley, chopped
2 tbsp olive oil
2 bay leaves
½ cup pearl barley
Salt & pepper
2 large or 4 small lamb shanks
2 tbsp garlic paste
6 cups vegetable stock (homemade or store-bought)
3 tbsp Moroccan spice mix (or 1 tsp cumin, 1 tsp turmeric, 1tsp coriander)
Sear the lamb shanks in a bit of oil and set aside.
Place onion, carrot, celery, parsley and garlic in a large pot or pressure cooker.
Return shanks to the pot with barley, stock, bay leaves, salt/pepper and spice mix.
Simmer covered for approximately 1.5 hours or 1h with a pressure cooker, until meat is tender and falling off the bone.
Take shanks out of the pot and remove meat from the bones, shred and return to the pot.
Serve with an extra sprinkle of parsley and crusty bread.
Calories 418, Fat 17.7 grams, Cholesterol 76 milligrams, Sodium 1400 milligrams, Carbs 37.3 grams, Protein 24.8 grams