Lamb & Vegetable Soup

Lamb & Vegetable Soup – Pot or slow cooker

There’s something deeply comforting about a proper old-school lamb shank soup simmering away for hours. The kind that fogs up the windows and tastes even better the next day. This can be made to eat straight away or frozen for a handy quick meal.

Ingredients

• 2 large lamb shanks
• 1 tbsp olive oil
• 1 large brown onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, diced
• 1 parsnip and/or swede, chopped
• 2 cloves garlic, crushed
• 1 cup pearl barley
• 1 x 400g tin diced tomatoes
• 8 cups beef or chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• Salt and cracked pepper
• Chopped parsley to serve

Method

1. Heat oil in a large heavy pot and brown the lamb shanks well on all sides. Remove and set aside.
2. In the same pot, cook onion, carrot and celery for about 5 minutes until softened. Add garlic and stir for another minute.
3. Add potatoes, parsnip/swede, pearl barley, tomatoes, stock, bay leaves and thyme.
4. Return lamb shanks to the pot. Bring to a gentle boil, then reduce heat and simmer partially covered for about 2.5–3 hours.
5. Once the lamb is falling off the bone, remove shanks and shred the meat. Discard bones and return meat to soup.
6. Season generously with salt and pepper. If the soup is too thick, add a splash of water or stock.
7. Serve hot with crusty buttered bread and plenty of parsley on top.

Old School Extras

• Add a handful of soup mix or split peas for extra heartiness
• A splash of Worcestershire sauce gives it that “Nan made this” flavour
• Tastes even better after sitting overnight in the fridge

Perfect winter food. Zero glamour. Maximum soul.

Enjoy!

Shae x

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