Brown shanks in 2 tbsps oil and remove. Melt 50g butter and sweat 2 each of sliced onions, garlic cloves. leeks, potatoes, carrots, parsnips and celery sticks. Add back shanks, 1/2 cup pearl barley, a bay leaf and a sprig of thyme. Add 2 litres of water and simmer for 3 hours. Remove shanks, allow to cool and break up meat and return to soup. Add salt and pepper to taste and garnish with chopped parsley and lemon zest.
Souper!
ReplyDeleteHa ha :) Recipe?
ReplyDeleteDon't need one really. Brown shanks in2 tbsps oil. Remove. Melt 50g butter and sweat 2 each of sliced onions, garlic cloves. leeks. potatoes, carrots, parsnips and celery sticks. Add back shanks, 1/2 cup pearl barley, a bay leaf and a sprig of thyme. Add 2 litres of water and simmer for 3 hours. Remove shanks, allow to cool and break up meat and return to soup. Add salt and pepper to taste and garnish with chopped parsley and lemon zest.
ReplyDeleteHmmm - I have a shank in the back of my freezerand have most of this in the fridge. Looks like this will be dinner sometime this week.
ReplyDeleteI may need to buy some lamb shanks...
ReplyDeletewonderful comfort food.
ReplyDeletePerfect winter fodder - delicious. They look like lovely shanks, nice and meaty...
ReplyDelete