Fill the house with the scent of slow-cooked lamb and fresh rosemary with this delicious, warming, soup recipe.
1 cup pearl barley, rinsed and drained
1 tbs olive oil
4 frenched lamb shanks
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
2 tbs tomato paste
1 cup red wine
3 litres water
1 cup bottled roasted red capsicum, drained and chopped
80g baby spinach
1 small sourdough baguette
1 tsp finely chopped fresh rosemary leaves
2 tbs olive oil
- Place the barley in a medium saucepan with cold water. Bring to the boil and cook for 40 minutes or until tender. Drain and reserve.
- Meanwhile, heat oil in a large saucepan over high heat. Cook the lamb in batches until browned. Remove from pan.
- Add onion and cook, stirring, for 5 minutes until softened. Add carrot, celery and garlic and cook, stirring for 2 minutes. Add tomato paste and wine and bring to the boil.
- Reduce heat to low. Simmer, uncovered for 5 minutes.
- Return lamb to the pan. Add the water and bring to the boil. Reduce heat to low and simmer, covered for 2–2 ½ hours, skimming fat from the surface occasionally.
- Remove lamb from pan. Strain broth through a muslin-lined sieve or colander into a large bowl. Spoon off excess fat.
- Shred the lamb from the shanks and discard bones. Return broth to cleaned saucepan and add barley, capsicum and lamb. Heat through and stir through baby spinach.
- To make the bruschetta, cut baguette into quarters. Heat a char-grill over high heat. Combine rosemary and oil in a small bowl. Brush both sides of the bread with the oil. Cook for 2-3 minutes on each side or until golden and crisp.