Lamb Shank And Vegetable Soup

• 1 tablespoon olive oil
• 2 lamb shanks
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 potatoes, peeled and chopped
• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 liter chicken stock or 1 liter vegetable stock
• 1 liter water
• 1 (425 g) can chopped tomatoes
• 1/2 cup pearl barley
• 2 bay leaves
• seasoning

1. Heat oil in a large stock pot/saucepan.
2. Brown shanks well all over.
3. Transfer to a plate.
4. Add onions and garlic to pan.
5. Saute until onions are tender.
6. Stir in carrots, potatoes, turnip and pasrnip.
7. Cook for 1 minute.
8. Blend in remaining ingredients.
9. Return shanks to pot.
10. Bring to the boil.
11. Reduce heat.
12. Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
13. Transfer shanks to a dish.
14. Remove meat and chop roughly.
15. Add meat to soup.
16. Heat gently.
17. Serve with bread.

olive oil, lamb shanks, onions, garlic, carrots, potatoes, parsnip, chicken, water, tomatoes, pearl barley, bay leaves, seasoning

Taken from www.food.com/recipe/lamb-shank-and-vegetable-soup-35201 (may not work)