Once again we will be serving up our lamb shank soup at the night markets, April 27.
2 Tbs olive oil
3 trimmed lamb shanks
4 large onions, chopped
4 cloves garlic, crushed
4 large carrots, diced
4 celery sticks, diced
1litres beef or lamb stock
2 liter water
1 cup pearl barley
2 Tbs chopped fresh rosemary
Heat olive oil in a large saucepan and brown trimmed lamb shanks.
Remove and set aside.
Add chopped onions, crushed garlic, diced carrots and diced celery and cook for 5 minutes or until lightly browned.
Return the shanks to the pan and add beef stock, pearl barley and chopped fresh rosemary. Cover with water.
Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours. Or cook under pressure for 30 minutes.
Remove the shanks and cool. Skim any fat off the top.
Take the meat off the bone and flake into pieces.
Return the meat to the soup and add an extra 1 tsp finely chopped fresh rosemary.
Yield: 4 litres