Ingredients
- 4 lamb shanks (about 1.75 kg/3 lb 13 oz in total), trimmed of fat
- 2 tablespoons extra virgin olive oil
- 2 leeks, white part only, washed well and finely chopped
- 2 celery stalks, cut into 1 cm (½ inch) lengths
- 2 garlic cloves, finely chopped
- 3 thyme sprigs
- 110 g (3¾ oz/½ cup) pearl barley
- ⅓ small cauliflower, cut into 5 mm (¼ inch) pieces (about 250 g/9 oz/2 cups)
- 2 zucchini (courgettes), sliced into 5 mm (¼ inch) rounds
- 400 g (14 oz) tin white beans, rinsed and drained
- 50 ml (1½ fl oz) lemon juice
- 1 teaspoon finely grated lemon rind
- 1 large handful mint
- finely grated parmesan cheese, to serve (optional)
Method
1. Put the shanks in a large heavy-based saucepan. Pour in 1.5 litres (52 fl oz/6 cups) water, or enough to cover the shanks. Bring just to the boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the shanks are very tender, skimming the froth from the surface occasionally. Lift the shanks out and leave to cool. Transfer the stock to a large bowl, skim off any fat from the surface, then add enough water to make 2 litres (70 fl oz/8 cups) of liquid and reserve.
2. Heat the olive oil in the same saucepan over medium heat. Add the leek, celery and garlic and sauté for 5–6 minutes, or until starting to soften. Add the thyme sprigs, barley and reserved liquid and bring just to the boil. Reduce the heat to low, then simmer for 20 minutes, or until the barley is nearly tender.
3. Add the cauliflower and cook for 4 minutes, or until nearly tender, then add the zucchini and beans. Cook for 3–4 minutes, or until the vegetables are tender and cooked through. Meanwhile, remove the lamb from the bones and chop into 1 cm (½ inch) chunks.
4. Stir the lamb into the soup with the lemon juice and lemon rind. Season to taste with sea salt and freshly ground black pepper and divide among warm bowls. Serve sprinkled with mint and finely grated parmesan if desired.
