Lamb Shank Soup

Ingredients

• 680 g Lamb Shank
• 80 g Onion, chopped
• 1 cup Celery
• 128 g Carrot, peeled chopped
• 1/4 tsp Black Peppercorn, crushed
• 2 cloves Garlic, crushed
• 1 tbsp Parsley
• 1 tsp Thyme
• 1 cup Celery, diced
• 128 g Carrot, cut
• 80 g Onion, diced
• 30.5 g Turnip, grated
• 1/2 medium onion Onion Soup Mix
• 1 medium Soup Mix Pearl Barley
• 4 cups Water
• 1/4 tsp Salt Black Pepper, ground

Instructions

1. STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
2. Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
3. Strain, reserving the liquid and meat and discarding the vegetables.
4. Shred the meat and refrigerate.
5. Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
6. SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
7. Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
8. Season well to taste, add the reserved meat and heat through well.
9. Serve with crusty buttered bread!

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