Friday, 9 August 2013

Lamb Shank and Barley Broth- Straight from the Hay plains!

Yesterday the sun came out! After several days of bleak cold weather, it was so nice to capture some rays of sunlight  and feel some natural warmth. We were lucky to have some special visitors too, so I skipped writing yesterday in order to spend some time with family and enjoy the sun.

The clouds are back today though and looks like more rain and cold weather forecast for the weekend.
Perfect weather for comfort food. Comfort food for me, isn't generally that of the healthy kind.
 I love a bowl of wedges plastered with lots of sour cream and sweet chilli sauce,
or ham and cheese toasties...cheese oozing out...
I dare not count the calories.

We are trying to be more healthy...changing our diet in the attempt to lose some weight and gain some much needed energy (chasing children is hard exhausting!) . It's not that we eat badly or live on take away. We don't...its more that we eat too many carbs with dinner and don't really watch our portions. Or I choose wedges over steamed, I love chocolate.
Its actually not difficult eating good wholesome food.
Its just ensuring you have it on hand so it's easy to put something together.

So, whilst I was rummaging through the freezer, I found some lamb shanks that friends of ours gave us from their property on the Hay Plains. Perfect.....something warm and comforting, healthy and filling.
And best of all, will last over the weekend!

You will need-

olive oil
6 lamb shanks, trimmed and dusted in flour
2 large onions, chopped
4 cloves crushed garlic
2 diced carrots
2 sticks diced celery
2 litres beef stock
1 litre water
3/4 cup pearl barley
sprig ot two of fresh Thyme
Handful of spinach leaves

Heat some olive oil in a large fry pan (with deep sides) and brown the shanks.
Remove from pan and set aside.
In the same pan, with juices remaining, place onion, garlic, carrots and celery and
cook for about 5 minutes or until lightly browned.
Add shanks back to pan, then pour in the beef stock and water. Add the pearl barley and thyme.
Place lid on pan and bring to boil. Reduce to simmer and leave for 2 hours.

Remove the shanks and allow to cool before taking the meat off the bone and breaking into pieces. Return the meat to the broth along with the spinach.
 Season with salt and pepper.

Serve in bowl with a sprinkle of fresh parsley on top and some warm crusty bread.

Note- You could substitute the thyme for rosemary if you would prefer and omit the spinach.
I love the specks of green though.

Enjoy xxx

1 comment:

  1. This is perfect for the weather! I love the texture and body that the barley and lamb shank gives the soup too :)


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