Slow Cooked Lamb Shank Barley Soup With Gremolata Recipes

SLOW COOKED LAMB SHANK & BARLEY SOUP WITH GREMOLATA

Steps:

• Heat half the oil in a stock pot over medium-high heat. Add the lamb and cook, turning, for 4-5 minutes or until browned. Transfer to a plate.
• Heat the remaining oil in the pot. Add the pancetta, carrot, celery and onion. Stir for 8 minutes or until soft. Add the garlic and rosemary and stir for 1 minute. Add the lamb.
• Add the stock, tomato, barley and bay leaves to the stockpot. Cover and bring to the boil. Reduce heat to low and simmer for 2 hours or until lamb is tender and falls apart when tested. Transfer the lamb to a plate. Discard bones and coarsely shred meat. Skim and discard any excess fat from soup. Add the shredded lamb and season.
• To make the gremolata, combine the parsley, lemon rind and garlic in a small bowl.
• Divide the soup among serving bowls and sprinkle with gremolata.

SLOW-COOKER LAMB SHANKS

Steps:

• If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
• Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
• After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

LAMB SHANK AND BARLEY SOUP

Steps:

• Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
• Bring slowly to the boil and simmer gentley for 1 1/2 hours.
• Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
• Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
• Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
• Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
• This can be finely processed for babies and frozen in serving sizes.