Hearty Lamb Shank Soup

• 3 tbsp olive oil
• 4 None lamb shanks
• 1 None onion, diced
• 1 stalk celery, diced
• 1 None carrot, peeled, diced
• 1 None leek, diced
• 2 cloves garlic, minced
• 1 tsp ground fennel
• 1 tsp ground cumin
• 1 tbsp harissa (optional)
• 1 None cinnamon stick
• 1 pinch saffron
• 2 cups chicken stock
• 3.5 oz pearl barley
• 10.5 oz winter squash, peeled, deseeded, diced
• 1 None parsnip, peeled, diced
• 1 None large potato, peeled, diced
• 1/2 cup fresh cilantro, leaves picked
• None None Greek yogurt, to serve

1. Preheat oven to 400u0b0F.
2. Heat 2 tbsp olive oil in a large Dutch oven. Brown lamb shanks on all sides, about 5 mins. Set aside. Add onion, celery, carrot and leek to pan. Cook over low heat for 5 mins, or until softened. Add garlic, spices and harissa. Cook for 1 min, stirring. Return lamb to pan. Add stock and bring to a boil. Transfer to oven and cook, uncovered, for 1 hour. Add pearl barley and cook for 30 mins.
3. Meanwhile, toss winter squash, parsnip and potato with 1 tbsp olive oil. Transfer to a baking tray and roast for 30 mins.
4. Remove lamb and roasted vegetables from oven. The meat should be falling off the bone. When cool enough to handle, gently shred lamb meat into large pieces. Discard bones. Distribute roasted vegetables between serving bowls. Ladle lamb and barley soup over top. Garnish with fresh cilantro leaves and yogurt.

olive oil, lamb shanks, onion, celery, carrot, garlic, ground fennel, ground cumin, cinnamon stick, saffron, chicken stock, pearl barley, winter, parsnip, potato, fresh cilantro, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/30734 (may not work)