1.25 kg lamb shanks
2 tbsp olive oil
1 large leek trimmed, washed and chopped
1 medium fennel trimmed and finely chopped
3 cloves garlic crushed
2 tsp fennel seeds
2 litres chicken stock
2 cups water
½ cup pearl barley
400 g sweet potato peeled and cut into 2cm pieces
2 cups finely shredded savoy cabbage
- Season lamb with salt and pepper. Heat half the oil in a stockpot over a medium to high heat. Add lamb. Cook, turning occasionally, for 7 to 10 minutes, or until browned. Remove. Reduce heat to medium.
- Add remaining oil to stockpot with leek, fennel, garlic and fennel seeds. Cook, stirring occasionally, for 8 to 10 minutes, or until browned. Return lamb to pot with stock, water and barley. Bring to boil. Simmer, covered, stirring occasionally, for 2 hours.
- Remove lamb from pot and shred meat, discarding bones. Return meat to pot.
- Stir in sweet potato. Simmer, covered, for a further 20 minutes, or until tender. Add cabbage. Stir over a low heat until hot. Season with salt and pepper.