Lamb Shank And Barley Soup

• 4 lamb shanks
• 3 liters water or 3 liters beef stock
• 1 teaspoon salt
• 2 large carrots, chopped
• 2 sticks celery, chopped
• 1 large potato, chopped (or use two small potatoes)
• 1 parsnip, chopped
• 1 1/2 cups pearl barley (can substitute with lentils or split peas)

1. Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
2. Bring slowly to the boil and simmer gentley for 1 1/2 hours.
3. Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
4. Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
5. Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
6. Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
7. This can be finely processed for babies and frozen in serving sizes.

lamb shanks, liters water, salt, carrots, celery, potato, pearl barley

Taken from www.food.com/recipe/lamb-shank-and-barley-soup-228470 (may not work)