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,
2 litres beef stock,
425gr can chopped tomatoes,
100gr Outback Storm (Roast Tomato & Basil Relish 8/10),
½ cup pearl barley,
2 bay leaves and
seasoning to taste.
Method
Heat oil in large stockpot. Brown shanks well all over. Transfer to plate.
Add onions and garlic. Sauté until onions are tender. Stir in carrots, potatoes, turnip and parsnip. Cook for 1 minute.
Blend in remaining ingredients. Return shanks to pot. Bring to the boil. Reduce heat and simmer for 1 to 1 ½ hours or until barley is tender and lamb falls of the bone.
Transfer shanks to a dish. Separate meat from bone and add meat to the soup. Heat gently and serve with bread.
