Ingredients
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3 lamb shanks
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1 onion, roughly chopped
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2 stalks celery
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2 carrots, peeled and roughly chopped
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1 teaspoon black peppercorns, lightly crushed
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1 clove garlic, crushed
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3 -5 stalks parsley
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3 -5 sprigs fresh thyme
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1 (40 g) packet dry onion soup mix
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1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
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3 stalks celery, diced finely
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2 medium onions, diced
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2 large carrots, cut into tiny dice
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1 small swede turnip, grated
Instructions
- STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
- Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
- Strain, reserving the liquid and meat and discarding the vegetables.
- Shred the meat and refrigerate.
- Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
- SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
- Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
- Season well to taste, add the reserved meat and heat through well.
- Serve with crusty buttered bread!