Lamb shank and barley Scotch broth
Prep time 40 mins
Cook 3 hours
A classic for a reason and a must for winter home cooking. This would be great with a spoonful of salsa verde, or adding a spoonful of miso to the broth, also brings unexpected flavour.
4 lamb shanks
1½ cups pearl barley, rinsed
2 tbsp olive oil
1 large onion
2 large carrots, peeled and diced
2 large parsnips, peeled and diced
60ml dry white wine
Place shanks into a large stockpot and cover completely with water. Bring to a boil over medium-high heat, then skim surface, reduce heat to low and simmer until shank meat is falling off the bone (2-2½ hours). Remove shanks and shred meat and set aside.
Add barley to the stock and bring to the simmer over medium heat, then simmer until barley is tender (about 30 minutes).
Meanwhile, heat olive oil in a separate saucepan and add onion and stir over medium heat until onion is translucent and tender (10 minutes). Add parsnip and carrot and stir until vegetables start to soften (about 5 minutes), then add white wine to deglaze the pan, and add mixture to barley stock and bring to a boil, then reduce heat to low and simmer until vegetables are tender (20 minutes).
Return lamb shank meat to stock and simmer for a couple of minutes until heated through. You may need to top up the stock with water at this point, if the soup has thickened too much - you can add more to thin and still have great flavour.
Serve soup as is, or with a spoonful of salsa verde on top.