Lamb shank, vegetable and barley soup

Allergen – contains gluten.
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lamb shank, vegetable soup served with toasted bread
g Best choice NF Nut free EF Egg free DF Dairy free Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Heat oil in a large pot, brown lamb shanks, set aside.
  2. Sweat off onion and garlic, after 5 minutes add the carrot, potato, sweet potato, zucchini and herbs, cook for a further 10 minutes.
  3. Add the pearl barley to the pot along with the stock, stir. Add the lamb shanks and bring to the boil, reduce heat to a low simmer and cook for 2 ½ - 3 hours.
  4. Remove lamb shanks from soup and allow to cool slightly, using gloves, remove all of the meat from the bones, discard the bones and chop the meat.
  5. Before putting the meat back into the soup skim the top for any impurities and discard.
  6. Return chopped up meat to the soup and season with black pepper.