Lamb and barley broth
Ingredients
- 100g pearl barley
- 2 lamb shanks or 750g neck or shoulder of lamb, cut into large chunks
- 2.5 litres cold water
- 1 tsp salt
- 1 onion, peeled and diced
- 2 leeks, chopped
- 300g swedes, peeled and diced
- 300g carrots, peeled and diced
- 200g savoy cabbage, finely shredded
- 2 tbsp parsley, finely chopped
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