Lamb Shank, Barley & Winter Vegetable Broth

• Serves

• Preparation time:

• Cooking time:

Ingredients

3 lamb shanks
1 onion, diced
1 bay leaf
10 peppercorns
2 sprigs thyme
3 litres water
80g pearl barley, rinsed
2 carrots, peeled and diced
1 large leek, sliced
1 turnip, peeled and diced
2 sticks celery, finely sliced
salt and freshly ground black pepper, to taste
shaved Parmesan cheese, for serving
chopped parsley, for serving

Method

1. Place lamb shanks, onion, bay leaf, peppercorns, thyme and water in a large saucepan and bring to the boil.
2. Skim the surface, reduce heat and simmer for approximately 1 hour. Add the barley and simmer for a further hour.
3. Add the vegetables and simmer for 30 minutes.
4. Remove lamb shanks from liquid, remove meat from the bone and cut the meat into bite-size pieces. Return meat to the pot with remaining ingredients and simmer for approximately 30 minutes.
5. Season to taste with freshly ground pepper and salt flakes and serve with Parmesan cheese and parsley.

Notes