The Australian Women’s Weekly New Zealand Edition — May 2017

110 MAY 2017

Lamb shank, parsnip

and grains soup

Lamb shank, parsnip
and grains soup
SERVES 6 PREP AND COOK TIME3 HOURS
10 MINUTES (+ COOLING TIME)

3 large (1.5kg) lamb shanks
sea salt flakes
¼ cup (60ml) extra virgin olive oil
1 medium (150g) brown onion,
chopped finely
1 stick trimmed (100g) celery,
chopped coarsely
2 cloves garlic, chopped finely
1 tablespoon rosemary leaves,
chopped coarsely
¼ cup (60ml) verjuice
1 tablespoon Dijon mustard
1 medium (250g) parsnip,
chopped coarsely
2 litres (8 cups) chicken stock
¼ cup (50g) barley
¼ cup (50g) whole wheat
75g baby spinach, chopped
½ cup loosely packed fresh flat-leaf
parsley, chopped

1 Season the lamb shanks well with
sea salt.
2 Place a large saucepan over high heat.
Once hot, pour in the oil, then add the
lamb shanks. Cook until browned all
over; remove and set aside.
3 Lower the heat to medium. Add the
onion and celery; cook for 3-4 minutes
or until softened. Add the garlic and
rosemary; cook for a further 2 minutes
or until garlic is pale golden.
4 Add the verjuice to the pan, stirring
to scrape the browned pieces from the
base. Cook for 1 minute, then stir in the
mustard, parsnip, stock and lamb shanks.
Bring to a rapid simmer, then turn the
heat down very low and place a tight-
fitting lid on the saucepan. Simmer
very gently for 2 hours.
5 Add the barley and wheat to the pan;
cook, covered, for another 45 minutes-
1 hour, or until the lamb is falling off
the bone.
6 Carefully remove the lamb shanks from
thesoupandallowtocoolfor10minutes
or until cool enough to handle. Remove
the meat from the bone and shred meat
into medium-large pieces. Skim any fat
from the surface of the soup. Return meat
to the soup with the spinach. Stir soup
over medium heat until hot. Season to

4 cloves garlic, chopped coarsely

2 tablespoons rosemary leaves,

chopped finely

800g portobello mushrooms, sliced

¼ cup (60ml) verjuice

1.5 litres (6 cups) vegetable or

chicken stock

¾ cup (180g) crème fraîche

1 tablespoon fresh thyme leaves

GARNISH

15g butter

1 tablespoon extra virgin olive oil

100g pine mushrooms,

sliced thinly

1 Place the porcini mushrooms in a

small heatproof bowl and cover with

taste with sea salt and freshly ground

black pepper.

7 Serve the soup in warmed bowls and

sprinkle with parsley.

Suitable to freeze. Not suitable

to microwave.

Winter porcini and

portobello mushroom

soup with crème fraîche

SERVES 4 PREP AND COOK TIME50 MINUTES

20g dried porcini mushrooms

(see Maggie’s tips, opposite)

¼ cup (60ml) extra virgin olive oil

1 medium (150g) brown onion,

chopped coarsely

Maggie’s tip

●Verjuice is made from the juice of

unfermented grapes. Use it as a gentle acidulant

wherever you might find lemon juice or vinegar

too sharp. It’s available from some large

supermarkets, foodstores and delicatessens.