Lamb Shank Soup

• STOCK
• 3 lamb shanks
• 1 onion, roughly chopped
• 2 stalks celery
• 2 carrots, peeled and roughly chopped
• 1 teaspoon black peppercorns, lightly crushed
• 1 clove garlic, crushed
• 3 -5 stalks parsley
• 3 -5 sprigs fresh thyme (optional)
• SOUP
• 3 stalks celery, diced finely
• 2 large carrots, cut into tiny dice
• 2 medium onions, diced
• 1 small swede turnip, grated
• 1 (40 g) packet dry onion soup mix
• 1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
• 9 cups water
• salt & freshly ground black pepper

1. STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
2. Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
3. Strain, reserving the liquid and meat and discarding the vegetables.
4. Shred the meat and refrigerate.
5. Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
6. SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
7. Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
8. Season well to taste, add the reserved meat and heat through well.
9. Serve with crusty buttered bread!

lamb shanks, onion, stalks celery, carrots, black peppercorns, clove garlic, parsley, thyme, soup, stalks celery, carrots, onions, swede, packet, pearl barley, water, salt

Taken from www.food.com/recipe/lamb-shank-soup-68951 (may not work)