June 07, 2016
Comfort Food, Soups/Stews, Lamb/Mutton,
Grains, Barley, Vegetables, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"Love lamb shanks and with our cold weather at the moment soup is definitely on the menu. Recipe from one of our national supermarkets, posted for You Want What!? A Recipe Posting Game."
Heat half the oil in a large heavy based saucepan over medium high heat and add the lamb shanks and cook, turning occasionally, for 8 minutes or until brown all over and transfer to a bowl.
Add the remaining oil to the pan and add the leek and garlic and cook, stirring, for 5 minutes or until leek softens.
Add the fennel and paprika and cook, stirring for 1 minutes or until fragrant and then add the turnip, swede and celery and cook for 2 minutes or until well combined.
Return lamb to the pan with barley, stock pots, tomato paste and 4 cups (1 litre) boiling water and bring to the boil and then reduce heat to low and cook, covered, turning lamb occasionally for 2 hours or until the lamb is falling of the bone.
Transfer lamb shanks to a heatproof bowl and finely shred the lamb meat, discarding the bones and then return lamb meat o the pan.
Divide the soup among serving bowls and sprinkle with parsley leaves and serve with crusty bread.
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A lot of changes were made based on what was in the house and also stock pots was listed in directions but not in the ingredients. I am also not sure what stock pots are so I added another 6 cups of water. I also used an onion instead of a leek and instead of turnips and swede I added carrots (about 4). We enjoyed this dish with rolls. Thanks for sharing!