An Australian Favorite this lovely winter soup,I learnt to make this as a child when shanks were sold as dog bones.
I love the flavour of pearl barley and lamb this is a magic tasty soup
Barley Shank Broth
3 shanks
10 cups water
2 carrot
I onion
2 stick celery
1 cup pearl barley, (soaked in water or pre cooked slightly)
2 Chicken stock cubes
salt and pepper.
Prepare vegetables and cut into small dice.
Fry meat bones in small amount of oil till they change colour,add vegetables to pot and fry for 1 minute add water and bring to the boil.
Add pearl barley Salt pepper and stock cubes ,Stir.
Simmer for at least 2hrs hours stiring occasionaly so that soup does not stick to bottom of pan.
Adjust salt and pepper and stock cubes by taste.
When cooked remove bones and chop meat into small pieces and add back to soup.
Serve with fresh bread.
You can cool it and skim of any fat that rises for a healthy version.
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