Lamb Shank and Barley Soup with Dill
By mdg_
Ingredients
- 2/3 cup Pearl barley
- 2 TBS butter
- 3 lb Lamb shanks (about 4 Shanks)
- 2 Onions, finely chopped
- 1 leek, finely sliced
- 2 Cloves garlic, minced
- 2 Celery stalks, thinly sliced
- 2 Carrots cut into1/8-inch slices
- 6 cup water
- 1/4 cup chopped parsley
- 2 tsp salt
- 1 bay leaf
- 1/8 tsp white pepper
- 1 tsp dill
- 1/2 cup sour cream -- for garnish
Details
Servings 8
Preparation time 60mins
Cooking time 300mins
Preparation
Step 1
Soak barley in water to cover. Meanwhile, heat butter over medium heat in a large, deep pot or Dutch oven.
Brown lamb shanks in butter on all sides.
Mix in onions, garlic, celery, carrots snf leek, then add the 6 cups water, parsley, salt, bay leaf, pepper, and dill.
Bring to a boil, cover, and simmer slowly until lamb is very tender (2-1/2 to 3 hours).
Remove lamb shanks from soup and take meat off bones; discard bones, fat, and skin.
Return meat in chunks to soup.
Discard bay leaf; (At this point, you may chill soup and let barley stand overnight, then skim off fat from soup.)
Drain soaked barley and add it to the soup.
Bring soup to a boil again; cook, covered, until barley is tender (45 minutes to 1 hour).
Season with additional salt, if desired.
Spoon sour cream over each serving.
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