2 tsp olive oil
4 lamb shanks
1 large brown onion, finely diced
1 large carrot, peeled, finely diced
2 sticks celery, finely diced
1 swede, peeled, finely diced
8 cups beef stock
2 cups water
1 cup finely chopped flat-leaf parsley leaves
Finely grated zest of 1 large lemon
2 cloves garlic, crushed
1 cup pearl barley
Sea-salt flakes and freshly ground black pepper, to season
1 package Irish soda bread, to serve
- Heat oil in a large deep saucepan over a medium heat. Add lamb shanks and cook for 10 minutes or until browned all over. Transfer to a plate and set aside.
- Add onion, carrot, celery and swede to same pan. Stir until combined. Cook for 10 minutes or until softened. Pour stock and water over vegetables, then bring to the boil. Return shanks to pan and reduce heat to low. Simmer, partially covered, for 40 minutes.
- Meanwhile, combine parsley, zest and garlic in a small bowl. Cover and set aside until required.
- Add barley to pan and cook for 30 minutes or until barley and shanks are tender. Season.
- Remove from heat, then remove shanks and put on a chopping board. When cool enough to handle, remove meat and discard bones. Shred or roughly chop meat. Return ½ of the meat to pan, then stir until combined. Ladle soup into bowls, then top with remaining lamb and parsley mixture. Serve with soda bread on the side.