Hearty Lamb Shank Soup - cooking recipe

Ingredients

3 tbsp olive oil
4 None lamb shanks
1 None onion, diced
1 stalk celery, diced
1 None carrot, peeled, diced
1 None leek, diced
2 cloves garlic, minced
1 tsp ground fennel
1 tsp ground cumin
1 tbsp harissa (optional)
1 None cinnamon stick
1 pinch saffron
2 cups chicken stock
3.5 oz pearl barley
10.5 oz winter squash, peeled, deseeded, diced
1 None parsnip, peeled, diced
1 None large potato, peeled, diced
1/2 cup fresh cilantro, leaves picked
None None Greek yogurt, to serve

Preparation

Preheat oven to 400\u00b0F.
Heat 2 tbsp olive oil in a large Dutch oven. Brown lamb shanks on all sides, about 5 mins. Set aside. Add onion, celery, carrot and leek to pan. Cook over low heat for 5 mins, or until softened. Add garlic, spices and harissa. Cook for 1 min, stirring. Return lamb to pan. Add stock and bring to a boil. Transfer to oven and cook, uncovered, for 1 hour. Add pearl barley and cook for 30 mins.
Meanwhile, toss winter squash, parsnip and potato with 1 tbsp olive oil. Transfer to a baking tray and roast for 30 mins.
Remove lamb and roasted vegetables from oven. The meat should be falling off the bone. When cool enough to handle, gently shred lamb meat into large pieces. Discard bones. Distribute roasted vegetables between serving bowls. Ladle lamb and barley soup over top. Garnish with fresh cilantro leaves and yogurt.