My final farewell to Winter this week is this soup. A rich tomato base, with the zesty twang of lemon and parmesan make this soup very moreish. The addition of barley makes it a hearty meal. It is not good manners to boast about something you have made…. but this soup is seriously good! I ate spoon after spoon while it was cooking (in the interest of taste testing).
- Serves: 4 as an entree or 2 adults (there was none left for the kids!)
- Preparation Time: 5 minutes
- Cook Time: 2 and 1/2 hours to 3 hours
- 3 cloves of garlic chopped
- 2 lamb shanks
- 1/4 cup of barley
- 1 tin of chopped tomatoes
- 1 litre of vegetable stock
- 4 cups of water
- zest of 1 lemon
- 2 bay leaves
- freshly ground pepper
- 2 large sprigs of rosemary
- fresh parmesan to serve and crusty bread
- To a large wide soup pot add the garlic and a drizzle of oil
- Add the shanks and cook on medium heat until browned, turning as required
- Add the remaining ingredients (not the parmesan) and cook on a low simmer with the lid off for 2 and 1/2 to 3 hours until the meat is falling off the bone. You can remove the meat from the bone and discard those, or leave it on.
- Serve into bowls and top with freshly grated parmesan and crusty bread
Farewell Winter! I love slow cooked, winter meals but I am looking forward to moving into Spring and am eagerly anticipating the start to a more productive period in my vegetable patches.
Forgive me if I sneak in a few pasta dishes in the coming months while the weather is still cool before it is shelved for the warmer months 🙂
What are you looking forward to in Spring?
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