Thursday, 6 August 2015



The temperatures nose-dived again this week.  Soup is always the answer in the cold and I made this delicious Lamb and barley broth.  All I needed to buy was the lamb as I had the vegetables in the fridge.  It really was delicious and hearty and I hope you'll enjoy it!


3 Leeks - chopped
1 Onion - chopped
3 Stalks of celery - chopped
3 Carrots - chopped
1 Turnip - diced
1TBS finely chopped Rosemary
3 Litres Moredough Veal Stock (or any good brand)
250g Barley
Lots of chopped parsley
3 Large Lamb Shanks or 4 smaller Shanks


Pour a little olive oil (2TBS) into a large casserole pot
and heat.  Brown the shanks on all sides and remove from the pot.  Gently saute the Leeks, onion and celery in olive oil until they are soft.  Return the shanks to the pot, add the Barley, 3 litres of stock, carrots, turnips and the chopped Rosemary.   Bring to the boil and turn down to a simmer.  Allow to simmer for two hours.  Check after an hour and if looking a little dry,  add water.  After two hours,  remove the shanks and allow to cool.  When cool,  remove the meat off the bones, dice and return to the soup. Adjust the seasoning.  I like to add cracked pepper.   Reheat slightly, and serve with lots of chopped parsley.

Add the stock

and the barley
and the chopped rosemary.

Lots of chopped parsley

Related Posts Plugin for WordPress, Blogger...