Lamb Shank And Vegetable Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 lamb shanks
2 onions, chopped
2 cloves garlic, crushed
2 carrots, chopped
2 potatoes, peeled and chopped
1 turnip, peeled and chopped
1 parsnip, peeled and chopped
1 liter chicken stock or 1 liter vegetable stock
1 liter water
1 (425 g) can chopped tomatoes
1/2 cup pearl barley
2 bay leaves
seasoning

Preparation

Heat oil in a large stock pot/saucepan.
Brown shanks well all over.
Transfer to a plate.
Add onions and garlic to pan.
Saute until onions are tender.
Stir in carrots, potatoes, turnip and pasrnip.
Cook for 1 minute.
Blend in remaining ingredients.
Return shanks to pot.
Bring to the boil.
Reduce heat.
Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
Transfer shanks to a dish.
Remove meat and chop roughly.
Add meat to soup.
Heat gently.
Serve with bread.