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Lamb and Barley Soup
2 lamb shanks 8-10 cups water 500g/1lb pumpkin, peeled, deseeded and cut into small chunks 2 carrots, peeled and thinly sliced 2 stalks celery, thinly sliced 2 bay leaves 400g/14oz can chopped tomatoes 1 cup barley, lentils or farro 2 tbsp tomato paste salt and ground black pepper, to taste ½ cup chopped parsley leaves, to serve
© Annabel Langbein Media
Place lamb shanks and water in a very big pot and bring to a boil. Reduce heat to a simmer and cook for 2 hours.
Lift out lamb shanks and reserve stock. When shanks are cool enough to handle, shred meat and discard bones. Add meat back to the stock pot with all other ingredients except parsley and simmer for 40 minutes.
Lift out bay leaves and discard. Taste and adjust seasonings. Garnish with parsley and serve hot. It will keep 2-3 days in the fridge.
Use this idea to transform any kind of leftover stew or roast the next day. You’ll need about a cup of shredded meat and if you have leftover large bones you can throw them in the pot as well. Just add your favourite pulses or grains, whatever winter vegetables you have in the fridge and a few cups of well-flavoured stock and simmer until the grains or pulses are tender. Discard bones before serving.
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