This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
- 3 lamb shanks
- 1 onion, roughly chopped
- 2 stalks celery
- 2 carrots, peeled and roughly chopped
- 1 teaspoon black peppercorns, lightly crushed
- 1 clove garlic, crushed
- 3 -5 stalks parsley
- 3 -5 sprigs fresh thyme (optional)
- 3 stalks celery, diced finely
- 2 large carrots, cut into tiny dice
- 2 medium onions, diced
- 1 small swede turnip, grated
- 1 (40 g) packet dry onion soup mix
- 1 (500 g) packetdried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
- 9 cups water
- salt & freshly ground black pepper
- 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!