4 tablespoons olive oil
4 lamb shanks, French trimmed
1 each large carrot, onion and celery stick, chopped roughly
3 cloves garlic, crushed
2 bay leaves
2 tablespoons thyme leaves
3 tablespoons tomato paste
1 teaspoon each ground cinnamon, ginger and turmeric
½ cup barley, rinsed
8 cups beef stock or water
sea salt and freshly ground pepper
1 small swede, peeled and diced
2 cups roughly shredded cabbage
½ cup flat-leaf parsley
zest 1 lemon
1 clove garlic
3 tablespoons olive oil
Season the lamb shanks. Heat half the oil in a large saucepan and brown the shanks on all sides. Transfer to a plate. Drain off the oil and add 2 tablespoons of fresh oil, leaving behind any sticky bits on the bottom of the saucepan.
Add the carrot, onion, celery, garlic, bay leaves and thyme with a good pinch of salt. Cover and cook for 10 minutes, adding a splash of water if needed. Stir in the tomato paste and all the spices and cook for 1 minute.
Add the barley and stock, then the lamb shanks and any resting juices to the pot and season.
Bring to the boil then cover and reduce to a gentle simmer.
After 2 hours, check to see if the lamb is very tender. If it is, add the swede, cover again and cook for 30 minutes. If the lamb isn’t tender, continue cooking until it is before adding the swede.
Add the cabbage, cover and cook for 10 minutes.
Put the parsley, lemon zest and garlic on a chopping board and chop finely. Place in a small bowl and stir in the olive oil and season.
To serve: Place 1 shank in each bowl and ladle over the soup. Top with a spoonful of the parsley oil. Serves 4 or will serve 6 if the meat is removed from the shanks and added to the soup.
Cook’s tip: The initial cooking time will depend on the size of the shanks. It’s important they are very tender before adding the swede.