Lamb Shank Broth
- 2-4 Te Mana Lamb Hind Shanks or New Zealand Spring Lamb Shanks
- 2 litres vegetable stock or other light flavoured stock
- 1 bay leaf, sprig of thyme and rosemary
- 1 onion, diced
- 2 tablespoons pearl barley
- 1 large carrot, diced
- 1 small leek, white and light green parts, finely sliced
- 1 small turnip, peeled and diced
- 1 parsnip, diced
- 1 stick celery, sliced
- 1 tablespoon chopped flat leaf parsley
- Sriracha sauce for serving (optional)
Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring stock to the boil and skim away any fat that rises to the surface. Lower the heat and simmer, covered for 1 hour.
Skim away any more fat, add the onion and pearl barley and continue to simmer, covered for a another hour.
Add the carrot, leek, turnip, parsnip and celery to the broth then season with salt and pepper to taste. Continue to simmer for another 30 minutes or until the vegetables are tender
Remove the lamb shanks from the pan and place on a cutting board. Pull away the meat and cut into smaller pieces (small enough pieces that will sit easily on a soup spoon). Remove the herbs and discard them.
Return the lamb to the pan, bring back up to the boil and finally check seasoning.
Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley.
Drizzle with Sriracha sauce for a bit of heat.