We are always ecstatic when our meat guy throws a package of lamb shanks into our bi-weekly taster pack because we love Lamb Shank Soup! It is the perfect recipe for the Dark Days Challenge and it is especially wonderful on a chilly evening like tonight.
Ok, let me run down the SOLE in this dish. The lamb shanks are from Da-Le Ranch, the carrots are from Suzie's Farm, and the onions and corn are from another random booth at the farmer's market. The bay leaves were given to us by our friend, the beef broth is organic and was purchased at our food co-op along with the pearl barley from the bulk bins. Lastly, the tomato paste was canned by us last summer and the zucchini was a rogue grower in our garden.
Boil shanks in a stock pot 1/2 full with water and a couple of bay leaves for about an hour. Remove the shanks, then de-fat the water and remove the bay leaves. Pour the water back into the pot, add the barley and cook until soft. When meat is cool, cut it off the bones and dice it up along with the vegetables. When the barley is ready, add the diced onion and carrots, and either (it's up to your preference) some beef stock or 2 beef bouillon cubes. Cook for 10 minutes before adding the rest of the vegetables and the meat. Add tomato paste and cook another 10 minutes. Then add cornstarch slurry until it reaches the consistency you desire.
We recommend serving it in your biggest soup bowl so that you only have to go back for seconds and not thirds! HAHAHA! Oh, and don't forget the freshly baked bread or your favorite biscuit!