Lamb Shank And Barley Soup - cooking recipe

Ingredients

4 lamb shanks
3 liters water or 3 liters beef stock
1 teaspoon salt
2 large carrots, chopped
2 sticks celery, chopped
1 large potato, chopped (or use two small potatoes)
1 parsnip, chopped
1 1/2 cups pearl barley (can substitute with lentils or split peas)

Preparation

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.