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Slow Cooked Lamb Shank & Barley Soup with Gremolata

Source: Good Taste magazine, June 2013 edition.
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Ingredients
  

  • 2 tbs olive oil
  • 4 small lamb shanks
  • 100 g pancetta
  • 2 carrots peeled, finely chopped
  • 2 celery sticks finely chopped
  • 1 brown onion finely chopped
  • 2 garlic cloves crushed
  • 2 tsp chopped fresh rosemary
  • 1 L 4 cups chicken stock
  • 400 g passatta
  • 70 g 1/3 cup pearl barley, rinsed
  • 2 dried bay leaves
  • Gremolata
  • ΒΌ cup chopped fresh continental parsley
  • 1 tsp finely grated lemon rind
  • 1 garlic clove crushed

Instructions
 

  • Heat half the oil in a stock pot over medium-high heat. Add the lamb and cook, turning, for 4-5 minutes or until browned. Transfer to a plate.
  • Heat the remaining oil in the pot. Add the pancetta, carrot, celery and onion. Stir for 8 minutes or until soft. Add the garlic and rosemary and stir for 1 minute. Add the lamb.
  • Add the stock, tomato, barley and bay leaves to the stockpot. Cover and bring to the boil. Reduce heat to low and simmer for 2 hours or until lamb is tender and falls apart when tested. Transfer the lamb to a plate. Discard bones and coarsely shred meat. Skim and discard any excess fat from soup. Add the shredded lamb and season.
  • To make the gremolata, combine the parsley, lemon rind and garlic in a small bowl.
  • Divide the soup among serving bowls and sprinkle with gremolata.

Notes

TOP TIP: The pearl barley in this soup is a great source of dietry fibre. The low GI content of barley means it releases its carb energy slowly which may leave you feeling fuller for longer.
*Thermos flasks come in all sizes. Kmart & Plenty sell small ones (10oz) that are perfect for packed lunches. You can reheat most dinner leftovers which is a great alternative to sandwiches on cold days.
Another great soup idea is SUNDAY LUNCH SOUP:
Method:
1. On Sunday make a roast dinner.
2. On Monday blitz the leftovers, add stock as necessary and heat.
3. The End.