Lamb Barley Vegetable Soup

Well, it certainly feels like winter has hit Melbourne this weekend which makes it perfect soup weather. I have been making a version of this soup for years but since I’ve found my favourite appliance ever, the electric pressure cooker or Instant Pot for those of you in the States, I’ll be making it a lot more often. It takes about 1 hour total in the pressure cooker compared to the 2 1/2 on the stove top. You can also make this soup in the slow cooker, 6 hours on high or 8 hours on low, you may need an extra cup of stock. Just add water or stock as needed, the same goes if you cook it on the stove top. Serves 4 to 6.

Ingredients

• 2 lamb shanks
• salt and pepper
• 1 tbsp olive oil
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 2 cloves garlic, chopped
• 3/4 cup pearl barley, rinsed
• 2 bay leaves
• 1 litre chicken or vegetable stock

Directions

Season the lamb shanks generously with salt and pepper. Using the saute function, heat the oil in the pressure cooker (or use a frypan). Brown the shanks well on both sides. Transfer to a plate.

Add the onion, carrots and celery, to the pressure cooker (or frypan), season and cook, stirring the vegetable occasionally until they soften about 5-8 minutes. Add the garlic and cook, stirring until the garlic smells fragrant about 2 more minutes.

Return the lamb shanks to the pressure cooker with the rinsed barley, bay leaves and stock.

Cover, and cook on high pressure for 40 minutes. Let the pressure release naturally for 15 minutes , then release the remaining pressure manually.

Remove the lamb shanks to a plate and using forks, tongs or both shred the meat, discarding the fat and bones.

Add the lamb back to the soup and taste for seasoning. Then serve.

But don’t wait for winter to give this yummy, hearty soup a go. I could eat soup all year round! Who else loves soup? Enjoy. Sheryl x