Name: Hearty lamb shank soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 4 lamb shanks; 1 brown onion, peeled and diced; 1 celery stick, diced; 1 carrot, peeled and diced; 1 leek, diced; 2 clove garlic, chopped; 1 teaspoon ground fennel; 1 teaspoon ground cumin; 1 stick cinnamon; 1 tablespoon harissa (optional); saffron; 1 1/2 litre chicken stock; 1/2 cup pearl barley; 300 gram pumpkin, peeled and diced; 1 parsnip, peeled and diced; 1 large potato, peeled and diced; 1/2 cup fresh coriander leaves, picked; greek yoghurt, to serve

Hearty lamb shank soup

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Serves 4

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

3 tablespoon olive oil

4 lamb shanks

1 brown onion, peeled and diced

1 celery stick, diced

1 carrot, peeled and diced

1 leek, diced

2 clove garlic, chopped

1 teaspoon ground fennel

1 teaspoon ground cumin

1 stick cinnamon

1 tablespoon harissa (optional)

saffron

1 1/2 litre chicken stock

1/2 cup pearl barley

300 gram pumpkin, peeled and diced

1 parsnip, peeled and diced

1 large potato, peeled and diced

1/2 cup fresh coriander leaves, picked

greek yoghurt, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat 2 tbsp olive oil in saucepan or casserole dish and brown lamb shanks on all sides (about 5 minutes). Remove and set aside.

2.Add onion, celery, carrot and leek to saucepan and cook over low heat for about 5 minutes. Add garlic, ground fennel and cumin, cinnamon, harissa and saffron and cook for 1 minute.

3.Return shanks to pan, add stock and bring to the boil. Remove from heat and place pot in oven. Cook uncovered for 1 hour, then add pearl barley and cook for 30 minutes more.

4.Meanwhile, place pumpkin, parsnip and potato in roasting tin. Combine with 1 tbsp olive oil and toss to coat well. Place in oven for 1 hour or until vegetables are cooked.

5.Remove lamb and roasted vegetables from oven. The meat should be failing off the bone.

6.When cool enough to handle, gently pull lamb meat away from shanks and break into large pieces. Discard bones.

7.Place some roasted vegetables in each serving bowl and ladle over lamb and barley soup. Top with fresh coriander and serve with yoghurt on the side.

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