3 tbsp olive oil 1 onion, coarsely diced 2 carrots, peeled and diced 4 sticks celery, diced 2 lamb shanks 1 cup pearl barley 2 bay leaves Salt and freshly ground black pepper 1. Heat a large saucepan,
- Heat a large saucepan, add oil, onion, carrot and celery(all diced) and cook over a medium heat for 10 minutes to soften without browning. Remove vegetables to one side.
- Turn up the heat and add lamb shanks to brown all over. Return vegetables to the pan, add barley and bay leaves and generously cover with cold water.
- Bring to the boil, then turn down the heat and simmer, uncovered, for 1½ hours until meat is falling off the bone and barley is tender.
- Remove bay leaves and bones, returning any shreds of meat to the saucepan. Season with salt and pepper to taste.
Tip: Soup will last well for up to four days if covered and stored in the fridge. Make the soup at least one day in advance of eating as you will find the flavours improve upon standing.
Tip: Store dry barley in an airtight container in a cool, dry place.