Lamb Shank and Pearl Barley Soup
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Lamb Shank and Pearl Barley Soup
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 mins
Cook Time: 2-2.5hrs
Ingredients
6 lamb Shanks
1 Onion, diced
2 garlic cloves
2 carrots, diced
2 celery stalks
1 tablespoons tomato paste
2 bay leaves
4 thyme sprigs
1 litre Chicken stock
1 cup pearl barley
1 bunch Tuscan kale
Salsa Verde
½ bunch parsley
½ bunch dill
1 tablespoons Dijon mustard
2 tablespoons capers
2 tablespoons of Almonds
1 lemon, juice
½ cup olive oil
Sea salt
METHOD
In a large saucepan brown the shanks then remove and reserve. Add in the onion, garlic, celery and carrot, cook until they begin to soften. Add in the tomato paste and fry off.
Add the shanks back into the saucepan, then add in the bay and thyme. Pour in the chicken stock and add enough water to bring the liquid up to cover all the other ingredients.
Bring up to a boil then reduce to a simmer. Cook until the lamb meat falls off the shanks. Take the shanks out of the saucepan. Pull the meat off the bone and reserve.
Add in the pearl barley and cook at a simmer until tender.
In a jug combine the salsa Verde ingredients. Blend until smooth and season to your liking with sea salt.
To serve, add the picked shank meat back into the soup. Spoon into a soup bowl and finish with the salsa Verde on top.
