Photo by Annabel Langbein Media
I love the nutty sweetness and toothsome texture of barley, and the great thing is that no matter how long you cook it, it doesn't fall apart. You could use a cup of lentils or farro instead.
In winter, when I was growing up, my mother would make a big batch of this soup and keep it in big Agee jars in the fridge. After school she would warm up a small potful and pour it into mugs for us. It was something we always looked forward to - and such a smart, healthy option.
- If using leftover lamb, place in a pot with all the other ingredients and simmer until the barley is tender (about 40 minutes). If using a raw lamb shank, place in a pot with 2 litres of water and simmer for 2 hours, add all other ingredients, omitting chicken stock, and simmer until barley is tender (about 40 minutes).
- Lift out meat and bones and shred off the meat, discarding bones and fat. Return the shredded meat to the soup, adjust seasonings, stir through parsley and serve.