Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This soup takes time to prepare for a special occasion. It needs overnight refrigeration but it is well worth the effort. Garnish with fresh parsley.

Recipe Summary

prep:
30 mins
cook:
3 hrs 55 mins
additional:
8 hrs
total:
12 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.

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  • Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.

  • Cover the barley with water and soak for 1 hour.

  • Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.

Nutrition Facts

366 calories; protein 27.5g; carbohydrates 24.4g; fat 17.6g; cholesterol 91.9mg; sodium 171.3mg. Full Nutrition
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