lamb shank broth
The first time I made the soup, I forgot to pick up a leek at the fruit market. It tasted a bit blah, so I refrigerated the soup overnight so I could remove the fat from the top, then I went down the street to the fruit shop and bought a leek. I added the sliced leek to the soup and cooked it for a further 30 minutes. I can't tell you how much extra flavour that 1 leek added to the finished soup.
I do like swede so I used that instead of turnip.
After the 3 hour cooking time, the soup was still a bit watery so I simmered the soup for an additional hour and ended with a chunky, tasty soup. The second time I made the soup I reduced the volume of water to 2 litres. Next time I might try adding a second lamb shank just so there's a bit more meat to go round.
Here's the original recipe for you.
Lamb Shank Broth from the Cooks Companion by Stephanie Alexander
1 lamb shank
1 onion, diced
1 bay leaf
1 sprig thyme
2.5 litres water
20 g pearl barley, rinsed
2 carrots, peeled and diced
1 leek, sliced
1 turnip, peeled and diced
1 stick celery, strings removed and finely sliced
salt and freshly ground pepper
freshly chopped parsley
Place shank, onion, bay leaf and thyme in a stockpot and add water. Bring to simmering point. Skim and simmer for 1 hour, then add barley. Simmer for 1 hour. Add remaining vegetables and simmer for 30 minutes until vegetables are tender.
Remove shank and cut meat into small pieces. Return meat to pot and simmer for 30 minutes. Taste for seasoning. Serve garnished with parsley.
I hope you all enjoyed your weekends and weren't blown away by the wind. Congratulations to all those who completed the City to Surf, including Farmer Andrew.