This soup is hearty enough to serve as a meal.
Ingredients
- 2 tablespoons olive oil
- 6 trimmed lamb shanks
- 2 large chopped onions
- 4 cloves crushed garlic
- 2 diced carrots
- 2 sticks diced celery
- 2 litres Massel beef style liquid stock
- 1 litre water
- 3/4 cup pearl barley
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon finely chopped fresh rosemary
Method
- Step 1Heat 2 tablespoons olive oil in a large saucepan and brown 6 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.
- Step 2Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup pearl barley and 2 tablespoons chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
- Step 3Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 teaspoon finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1348 kj
Energy
13g
Fat Total
4g
Saturated Fat
5g
Fibre
27g
Protein
75mg
Cholesterol
983.22mg
Sodium
4g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Rebecca Truda
- Image credit: Steve Brown
- Publication: Fresh Living
0