Lamb shank, parsnip and grains soup
SERVES 6 PREP AND COOK TIME 3 HOURS 10 MINUTES (+ COOLING TIME)
3 large (1.5kg) lamb shanks sea salt flakes
¼ cup (60ml) extra virgin olive oil 1 medium (150g) brown onion, chopped finely
1 stick trimmed (100g) celery, chopped coarsely
2 cloves garlic, chopped finely 1 tablespoon rosemary leaves, chopped coarsely
¼ cup (60ml) verjuice
1 tablespoon Dijon mustard 1 medium (250g) parsnip, chopped coarsely
2 litres (8 cups) chicken stock
¼ cup (50g) barley
¼ cup (50g) whole wheat
75g baby spinach, chopped
½ cup loosely packed fresh flat-leaf parsley, chopped
1 Season the lamb shanks well with sea salt.
2 Place a large saucepan over high heat. Once hot, pour in the oil, then add the lamb shanks. Cook until browned all over; remove and set aside.
3 Lower the heat to medium. Add the onion and celery; cook for 3-4 minutes or until softened. Add the garlic and rosemary; cook for a further 2 minutes or until garlic is pale golden.
4 Add the verjuice to the pan, stirring to scrape the browned pieces from the base. Cook for 1 minute, then stir in the mustard, parsnip, stock and lamb shanks. Bring to a rapid simmer, then turn the heat down very low and place a tightfitting lid on the saucepan. Simmer very gently for 2 hours.
5 Add the barley and wheat to the pan; cook, covered, for another 45 minutes1 hour, or until the lamb is falling off the bone.
6 Carefully remove the lamb shanks from the soup and allow to cool for 10 minutes or until cool enough to handle. Remove the meat from the bone and shred meat into medium-large pieces. Skim any fat from the surface of the soup. Return meat to the soup with the spinach. Stir soup over medium heat until hot. Season to taste with sea salt and freshly ground black pepper.
7 Serve the soup in warmed bowls and sprinkle with parsley. Suitable to freeze. Not suitable to microwave.