Lamb shank, parsnip and grains soup

Australian Women’s Weekly NZ - - HEARTY MEALS -


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.

Lamb shank, parsnip and grains soup

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