Lamb shank and barley soup

Recipe Ingredients: 

• 2 tablespoons kisan canola cooking oil
• 6 trimmed lamb shanks
• 2 large chopped onions
• 4 cloves crushed garlic
• 2 diced carrots
• 2 sticks diced celery
• 2 litres Massel beef style liquid stock
• 1 litre water
• 3/4 cup pearl barley
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon finely chopped fresh rosemary

Recipe Method:

• Heat 2 tablespoons kisan oil in a large saucepan and brown 6 trimmed lamb shanks. Remove and set aside. Add 2 large chopped onions, 4 cloves crushed garlic, 2 diced carrots and 2 sticks diced celery and cook for 5 minutes or until lightly browned.
• Step 2
• Return the shanks to the pan and add 2 litres beef stock, 1 litre water, 3/4 cup pearl barley and 2 tablespoons chopped fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2 hours.
• Step 3
• Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add an extra 1 teaspoon finely chopped fresh rosemary. Season to taste and serve. Freeze remaining soup in airtight containers.