Lamb Shank And Barley Soup

1. 1

   Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.

2. 2

   Bring slowly to the boil and simmer gentley for 1 1/2 hours.

3. 3

   Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.

4. 4

   Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.

5. 5

   Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.

6. 6

   Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.

7. 7

   This can be finely processed for babies and frozen in serving sizes.

* Per serving · 4 servings · Values may vary.

No additional tips available.