Winter Vegetables, Barley & Lamb Shank Soup
3 trimmed lamb shanks
10 cups water
⅓ cup pearl barley
2 leeks, trimmed, halved lengthways and thinly sliced
1 celery stick, thinly sliced
2 large carrots, peeled and diced
1 swede, peeled and diced
1 parsnip, peeled and diced
1 cup finely shredded Chinese cabbage
¼ cup flat-leaf parsley leaves, chopped
Crusty bread, to serve
Prep time 25 minutes, cooking time 2 hours, 30 minutes.
STEP 1 Place lamb shanks and water into a large deep saucepan. Bring to the boil, skimming froth occasionally, over medium heat. Stir in barley, partially cover and simmer, stirring occasionally, over medium-low heat for 1 hour.
STEP 2 Add celery, carrots, swede, parsnip and cabbage to the soup. Stir to combine, cover and simmer, stirring occasionally, for 45 minutes.
STEP 3 Remove lamb shanks to a board and shred flesh (discard bones). Add lamb and parsley to the soup. Season with salt and pepper to taste. Simmer soup, stirring occasionally, for a further 10-15 minutes. Serve with crusty bread.