Lamb Shank Soup

Name: Lamb Shank Soup
Ingredients: STOCK; 3 lamb shanks; 1 onion, roughly chopped; 2 stalks celery; 2 carrots, peeled and roughly chopped; 1 teaspoon black peppercorns, lightly crushed; 1 clove garlic, crushed; 3 -5 stalks parsley; 3 -5 sprigs fresh thyme (optional); SOUP; 3 stalks celery, diced finely; 2 large carrots, cut into tiny dice; 2 medium onions, diced; 1 small swede turnip, grated; 1 (40 g) packet dry onion soup mix; 1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables); 9 cups water; salt & freshly ground black pepper

18 ingredients

9 steps

Ingredients

STOCK
3 lamb shanks
1 onion, roughly chopped
2 stalks celery
2 carrots, peeled and roughly chopped
1 teaspoon black peppercorns, lightly crushed
1 clove garlic, crushed
3 -5 stalks parsley
3 -5 sprigs fresh thyme (optional)
SOUP
3 stalks celery, diced finely
2 large carrots, cut into tiny dice
2 medium onions, diced
1 small swede turnip, grated
1 (40 g) packet dry onion soup mix
1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
9 cups water
salt & freshly ground black pepper

Directions

1

STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
2

Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
3

Strain, reserving the liquid and meat and discarding the vegetables.
4

Shred the meat and refrigerate.
5

Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
6

SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
7

Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
8

Season well to taste, add the reserved meat and heat through well.
9

Serve with crusty buttered bread!