Lamb Shank & Barley Soup

Name: Lamb Shank & Barley Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 2 lamb shanks, fat removed; 1½ litres vegetable stock; 1 large carrot, diced; 1 medium onion, diced; 1 clove of garlic, crushed; 1 large potato, diced; 1 medium parsnip, diced; ⅓ cup pearl barley; 1 small sprig rosemary; 1 small sprig thyme; Handful of fresh parsley, chopped; Zest of 1 lemon; Juice of ½ a lemon; Dollop or sour cream, optional

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This recipe is great if you have a dry mouth or throat, sore mouth or difficulty swallowing. If you have metallic taste, you may consider substituting the meat for a vegetable such as mushrooms or pork shoulder.

Lamb Shank & Barley Soup

Rated 5.0 stars by 1 users

Servings

4

Prep Time

20 minutes

Cook Time

2 hours

Author

Centre For Cancer Nutrition

Ingredients

2 teaspoons olive oil
2 lamb shanks, fat removed
1½ litres vegetable stock
1 large carrot, diced
1 medium onion, diced
1 clove of garlic, crushed
1 large potato, diced
1 medium parsnip, diced
⅓ cup pearl barley
1 small sprig rosemary
1 small sprig thyme
Handful of fresh parsley, chopped
Zest of 1 lemon
Juice of ½ a lemon
Dollop or sour cream, optional

Directions

Preheat the oven to 180°C. In a heavy based casserole pot, add 1 teaspoon of olive oil and brown the lamb on both sides. Pour a cup of stock in with the lamb, put the lid on and place in the oven. Cook for 1 hour. Check the lamb during cooking and keep the liquid topped up.
Remove the pot from the oven, remove the lamb to a plate and reserve any remaining liquid.
Into the same pot, add the remaining olive oil, onion, carrot, potato and garlic. Cook stirring for 2 minutes. Add the parsnip and stir for a further 30 seconds. Add the stock, pearl barley, rosemary, thyme and reserved cooking juices. Stir to combine. Return the lamb shanks to the pot and bring to the boil. Turn down to a slow simmer and let it blip away for about an hour or until the meat is falling off the bone. Add more stock if required. Shred the meat off the shanks in the pot with a fork. Discard the bones, rosemary and thyme and stir.
Just before serving, stir in the lemon juice, lemon zest and parsley. Add a dollop of sour cream to serve.

Recipe Note

For sore mouth and difficulty swallowing: Dice all vegetables finely and shred the lamb well so there are no chunks. You can also blend after cooking for a smooth, easy to swallow consistency.