With Autumn upon us soup is the go to meal and the poster child for chilly weather meals. This lamb barley lamb shank soup will truly warm your soul. It’s simple and easy to make. It’s great for lunch but hearty enough for dinner. It’s also packed with great health benefits from reducing inflammation to healing the gut and will leave the whole family begging for seconds.
- 2 lamb shanks off the bone and cut in cubes
- 5 bay leaves
- 1 tbsp black peppercorn
- 1 tbsp cardamom
- 1 cinnamon stick
- 1/4 cup barley
- 1 onion cut in half
- 1 diced courgette
- 1 diced carrot
- 1 small diced potato
- 1/2 cup chopped parsley
- salt to taste
- 1tbsp of yogurt
- Place the lamb shank in a large pot and fill with water to cover the lamb by 2 inches. On a medium sized burner bring to a boil. With a ladle take out the froth that comes out and discard it. Repeat until nothing comes out.
Add the spices and bring to a boil. Cover and simmer for 3 hours. Keep adding water if the water evaporates too quickly. Pour the broth into a sieve. Put the broth back in the pot and add the lamb breaking it up with your hand as you put it back in.
Add the barley and bring to a boil. Cover and simmer for 2 hours or until the lamb meat is soft and tender. Before serving add the yogurt.
After 1 hour add the carrot, potato and courgette
when lamb is soft add the yogurt and chopped parsley