Prep Time 15 mins

Cook Time 180 mins

Serves 6

Dairy Free

Ingredients

• 4 lamb shanks
• 6 cups water
• 1 cup barley or soup mix
• 4 medium potatoes, diced
• 1 large onion, chopped
• 1 small turnip, peeled and diced
• 2 sticks celery, finely chopped
• 1 carrot, peeled and finely chopped
• Pepper

Method

1. Place lamb shanks in the pot with water and simmer for 2 hours.
2. Remove shanks and strain excess stock and refrigerate until set, about 4 hours or overnight. Remove the fat off the top of the stock. Dispose of fat.
3. Shred the meat from the lamb shanks and dice. Place in a bowl to add later.
4. In a large saucepan bring stock water, 6 cups of water, 1 cup of barley or soup mix to the boil. Cover and set aside without cooking for 1 hour.
5. Remove any scum (fat) that has risen to the top.
6. Cook for ½ hour and then add chopped up potatoes, onion, turnip, celery and carrot. Cook for another ½ hour or until vegies are soft.
7. Add pepper and cooked diced meat.
8. Serve with bread or bread rolls

Recipe from Deadly Tucker cookbook (Aboriginal & Torres Strait Islander-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA. Reproduced with permission.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/172/lamb-shank-vegetable-soup

Please check the recipe if you have any allergies.