Smoked Lamb Shank and Barley Soup with SmokinAussie's recipe.

[SmokinAussie]

G'Day Bruces!

I did this a while ago and posted it on another site. In any case, I hope you like some Lamb. It's a great Aussie tradition so I thought I'd share this again. Read on!

Well last week I made a lot of soup because we are having a very cold snap at the moment here in DownSide Up Land even though I'm in Paradise. I think I need to move again, another 1000 miles North and maybe then I'll be happy.

Anyway, a few lambs made a donation.

Thanks fellas. You won't need 'em.

I used the very last of my Bobby's Bites Lamb rub which is from a bloke about 2 hours drive away and IMHO the best I've found.

It's now called "Lovely Lamb" rub if you want to look it up.

On the smoker for a while.

Finally looking good.

They were still really tight, but the smoker part was done. I had some lamb stock (home made) so these shanks and the stock went into the oven to finish off.

And after a good long while I ended up with this.

Poured off the liquid. This went into the phreezer for a bit to solidify the phat enough to remove it from the stock. Too much lamb phat is not a good thing.

And... well that's about it phor the pics, but here's a shank just bephore being shredded.

Now making this much soup is a 2 day aphair, so that's why there's no more pics, but I did write a rough recipe.

Real Lamb Shank and Barley Soup / Stew.

To make enough soup for an 8 litre Stock Pot.

Ingredients:

• 6/8 Lamb Shanks, smoked and pulled, drippings reserved.
• 
  
• 4 Onions, skin on when smoked, peeled and chopped. OR 2 Leeks, charred caveman style or maybe both.
• 
  
• 2 Heads Garlic, skin on when smoked, smooshed and reserved.
• 
  
• Lamb stock if you have it. Otherwise beef stock to compliment the soup / stew balance.
• 
  
• 1-2 Cups Barley, soaked a few hours and rinsed.
• 
  
• Parsnips. I like a lot.
• 
  
• Celery. I suppose you have to.
• 
  
• No carrots. Phark the carrots. That’s why you have parsnips.
• 
  
• Herbs and Spices: Black Pepper, Bay Leaves, Parsley, Thyme, Oregano, Sage, Celery Seed.
• 
  
• Salt to taste. Note it is not a herb or spice.
• 
  
• Cavalo Nero, Chiffonade ( I used Silver Beet. No Cavalo Nero to be phound.
• 
  
• Tomato Paste, not a lot.
• 
  
• 1 -2 cups Lentil Pasta or whatever pasta you think works for you.
• 
  
• PEAS. Give PEAS a chance. Pop them in late.

Simmer the lot.

Season, S+P, and the other stuff.

Serve it up.

Now the thing is I made about 8 liters. Is that 2 Gallons? Yep I think so!

Bowl of deliciousness!

Hope you like this.

Cheers.

Bill

 

[kilo charlie]

Nicely done!

I had to look up Cavolo Nero - it seems it's a type of kale, but I'm not sure if we have that version in the US either.

I do appreciate you sharing with us. I for one enjoy learning what other parts of the world are doing out there!

 

[Compulsive Smoker]

Looks good Bill! Thanks for sharing!

 

[normanaj]

Love me some of that!

Lamb's a cultural thing in my family. I grew up on it and just can't get enough of it but as of late it's availability has been pretty limited.