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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https://afreshlegacy.net/wp-content/uploads/actual-logo-colored.png00Kyrstie Barcakhttps://afreshlegacy.net/wp-content/uploads/actual-logo-colored.pngKyrstie Barcak2012-08-31 07:30:582014-01-31 14:14:31Lamb Shank and Barley Soup